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Old 07-21-2012, 11:08 PM   #1
Knows what a fatty is.
Join Date: 07-17-12
Location: Belmont North Carolina
Default First brisket question

Tonight I tossed a brisket on the BGE. A packer 9.5 ponder at 250 degree dome temp. I did not trim the fat cAp. Is this a problem?
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Old 07-21-2012, 11:29 PM   #2
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas

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Old 07-22-2012, 01:28 AM   #3
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

Put up some pr0n of the finished product.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
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Old 07-22-2012, 02:42 AM   #4
Fo Sizzle My Nizzle
is one Smokin' Farker

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Join Date: 07-09-12
Location: Colorado Springs, CO

Starting my first brisket tonight as well. There is a great walkthrough written by bigabyte noted on an earlier brisket thread with answers to alot of questions I had including whether to leave the fat cap on (the answer was yes). Good luck on yours!
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
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