sincitydisciple01
Full Fledged Farker
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!
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!