fat rendering

I love fat and when I look around it seems that folks say they like it too. However, when I see a lot of cooks from my Brethren it seems that they trim away MUCH MUCH more fat than I do. I understand when serving the public there's a reason for eliminating the delicious fat and the same applies...

Hello fellow cooks! Got a question about the ever-challenging brisket. The last couple of times I've smoked one, they've come out great! I'm just cooking about 4-5 pounders, 250-300 degrees. Pulling off smoke after 4 hours, wrapping and cooking until probe reads 200-210 degrees. Last time the...