Utah Jake
Knows what a fatty is.
- Joined
- May 14, 2009
- Location
- Salt Lake City, Utah
I know a well trimmed whole brisket is king at the contests but this weekend I injected, rubbed, cooked an eight pound flat with a full fat cap. It really turned out great, in fact, better than most the comp briskets I've done. So has anyone switched over to just flats and been successful?