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Old 02-07-2014, 10:19 PM   #297
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revkab's Avatar
Join Date: 01-17-14
Location: Eureka, KS

Wow! I learned a lot from this.
Question: OK, you leave the fat cap on, but do you cut out the heavy hunk of fat that seems always to accompany the brisket?
That Smokin' Preacher. Ribs and Hot Peppers

  • WKG (Weber Kettle Grill)
  • Brinkman heavy duty offset (1/4" x 16" dia. x 30")
  • Custom built 72" x 40" Offset logburner
  • One Butt Ugly Drum Smoker
  • One big tow-behind grill being built
  • and one itty bitty gasser
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Thanks from:--->