Thread: Turning meat?
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Unread 08-21-2006, 07:56 AM   #21
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I dont know if what i do helps but i trim up most of the fat on my brisket and leave a layer on the fat cap side then i place the remaining pieces of fat over the top of the brisket, thus i have pretrimmed the fat which makes slicing easier and i have added fat to both sides of my brisket. now in my pit i normally cook at about 230 240 with fluctuations of 15+/- degrees.

my question after reading that article, is what would be considered a good rub to help lock in moisture? or what would be considered the main ingredient to form that barrier.

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