Thread: 17# brisket WSM
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Unread 07-05-2007, 11:01 PM   #15
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Originally Posted by Keri C View Post
Save some of the large hunks of hard fat that you take off the fat side and tuck those hunks underneath the ends of the brisket. They will take the brunt of the heat coming up around the edges of the waterpan and protect the meat itself - works great.
Duh! Never thought of that! Great idea.
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