Mikhail
Babbling Farker
I know you want to trim off a lot of teh fat cap and leave some area for smoke and seasoning to get in, but I was surprised to see in a Char Broil video that the cook cut out a most of the fat layer between the flat and the point. Do you do that? I thought you wanted to leave it in to render into the meat?
The video is here if you care to watch. It's about 7 minutes though, so not really necessary.
[ame="https://www.youtube.com/watch?v=RJGmprFIlJo"]How to Trim Brisket Fat - YouTube[/ame]
The video is here if you care to watch. It's about 7 minutes though, so not really necessary.
[ame="https://www.youtube.com/watch?v=RJGmprFIlJo"]How to Trim Brisket Fat - YouTube[/ame]