BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort...
I wanted to try something I haven't tried in a long time is scoring the fat on a brisket. I think last time I did this just made a few lines so didn't notice anything. For an experiment I made about 1 inch cross section checkerboard carefully with my straight blade. Slather of mustard and used this Adkins steak seasoning. Put 5 hours in my WSM fat side down with pecan chunks and lump, took out and finished fat side up until over 200, rested in warmed oven for an hour.
The flavor from the fat into the meat from the bottom sure seemed to have more flavor not just from the top. Aside from taking a little more time to prep should I be doing this every time?
The flavor from the fat into the meat from the bottom sure seemed to have more flavor not just from the top. Aside from taking a little more time to prep should I be doing this every time?