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

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
Bigmista is offline   Reply With Quote