Cahusky
Knows what a fatty is.
Ive read a ton of threads on high heat brisket cooks but have a couple of things im still not clear on.
1. I usually don't trim full packers much but it looks like some folks trim them pretty tight for high heat cooks. Am I ok leaving most of the fat cap as i usually do or is it indeed recommended to trim it pretty close?
2. I read in a couple of threads that when doing a high heat brisket on the drum you can expect finishing temps closer to 205ish. I know, I know, go by feel, however, im a rookie and like to use the temp as a bit of a guideline to assist me in deciding when its ready to pull in addition to whether if feels like buddah when inserting the probe.
1. I usually don't trim full packers much but it looks like some folks trim them pretty tight for high heat cooks. Am I ok leaving most of the fat cap as i usually do or is it indeed recommended to trim it pretty close?
2. I read in a couple of threads that when doing a high heat brisket on the drum you can expect finishing temps closer to 205ish. I know, I know, go by feel, however, im a rookie and like to use the temp as a bit of a guideline to assist me in deciding when its ready to pull in addition to whether if feels like buddah when inserting the probe.
