View Single Post
Old 02-07-2014, 11:19 PM   #297
is one Smokin' Farker

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 Cimarron offset
  • Custom built 72" x 40" Offset logburner
  • One Butt Ugly Drum Smoker
  • One big tow-behind Wood-fired grill
  • and one itty bitty gasser
revkab is offline   Reply With Quote

Thanks from:--->