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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-11-2011, 11:34 AM   #1
chomper's bbq
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Default Trimming brisket packers cut for UDS

I have been trimming all of the fat externally from my packers cut and placing the fat over the brisket which smokes in an aluminum pan. At 160 I put 1 inch of au jus in the pan and foil. This is my method on a 300 gallon ofset trailer smoker. I'm trying a UDS directly on the grate. How should I trim the brisket and should I leave the fat cap down, and should I wrap at 160 degrees until 190.
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Old 08-11-2011, 12:01 PM   #2
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A lot of this is preference. I prefer to leave the fat cap at 1/8" thickness, cook fat cap down and no foil. But, this gives a harder and darker bark. If you want a lighter one, you will need to foil.
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