Originally Posted by ckkphoto
Then, after the brisket is done, I pull it with about an hour to go and cut ALLLLL the fat off, re-rub it and put it back in the smoker. Comments?
I tend to agree with you on this one. If you scrape all the fat off you have exposed parts of the brisket that are "mildly" flavored with the smoke and spice. I think you give it extra smoke/spice flavor doing it that way.
I do a different technique now. I get those trimmed flats at Sams and smoke to 190. Foil it and put it in the ice chest. They have gotten no complaints from guests. Takes half the time. I know they cost more, but worth it to me. I can fit more meat into the Bandera's belly too.
Original made in USA Banderamod, WSM, Patio grill, gasser, lots of cold cheap beer