Brisket on the drum

sincitydisciple01 · Apr 25, 2011

2 questions...

When cooking brisket on the drum, I've noticed that the fat cap tends to swell and expand. Is that normal? Does not happen with the brisket we cook in our offset. Any ideas?

When turning in brisket, is there a preference when it comes what to do with the fat? I've heard from other teams to trim off the fat. Is there a standard as far as judging goes?

thanks!

smokeyw · Apr 25, 2011

I trim the fat cap down to about 1/4" thick and then cook fat side down on my UDS without turning. The fat practically disolves away.

I wouldn't turn in brisket with much fat on it in a competition. I don't know if there is a standard.

martyleach · Apr 25, 2011

smokeyw said:
I trim the fat cap down to about 1/4" thick and then cook fat side down on my UDS without turning. The fat practically disolves away.

I wouldn't turn in brisket with much fat on it in a competition. I don't know if there is a standard.

I agree with the above!

Brisket on the drum

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