1. I trim high heat brisket the same as low-n-slow. I trim the fat cap down to about 1/4 inch and any big hunks of fat on the flip side.
2. Haven't noticed any difference in "done" temps. I start probing around 185, usually end up pulling around 200 or so when probe feels right.
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"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
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