Originally Posted by jmoney7269
Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.
true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that
That black ops rub is the $H#!
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