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Old 05-26-2009, 06:51 AM   #14
is Blowin Smoke!
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Join Date: 12-24-03
Location: Kennesaw, GA

OK, now that I have chopped it up and thrown the leftovers in the freezer, I have a couple of follow up questions:
  1. When I was chopping up the point, there were many layers of fat mixed in with the meat that were impossible to remove, so I just cubed up everything. Would this have rendered out with a low and slow cook? I plan on making burnt ends with them the next time I fire up the smoker.
  2. Anybody ever try injecting with a high heat brisket? Does it make any difference?
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