Thread: Brisket yields
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Old 03-03-2014, 03:43 PM   #9
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

I do a pretty aggressive trim pre-cook since I am cooking in a cabinet smoker and don't the extra fat to protect the meat. I trim most of the fat off the point so I can apply rub directly to the meat and smoke can permeate the meat more freely.

Keep in mind this may change when I start cooking in an Ole Hickory.
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

Remembering Scott
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