Thread: Brisket on WSM
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Unread 02-13-2008, 06:25 AM   #15
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Join Date: 02-06-07
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Fat side down for me. Lately it has been mostly fat side off. I started trimming mine a whole lot closer than I used to and am enjoying the results. Cutting down to about a 1/4" cap and dam near seperating the point and flat to get as much of the fat out as I can. Then inject with a modified version of Dr BBQ's big beef injection and marinade overnight. The brisket cooks faster and has a great flavor.

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