Char Yard
Knows what a fatty is.
- Joined
- Nov 10, 2014
- Location
- Vancouver,WA
Howdy everyone Im a FNG to this forum, been lookin around and seems like a cool place. On to my next cook, doing a full brisket on my Lil tex, read that some people dont like to trim/seperate the poin from the flat but i didnt want to leave the whole rind on so here's where I'm at;
Trimmed most of the fat off but kept it, theory is I will lay the fat on the grill under to help insulate, and then put some on top while cookin.
Did not seperate so the connecting fat is intact
Liberally coated with combo of family rubs
Stuck it in a bag,sucked air out and am planning on firing up on Monday.
Any suggestions are greatly appreciated
Trimmed most of the fat off but kept it, theory is I will lay the fat on the grill under to help insulate, and then put some on top while cookin.
Did not seperate so the connecting fat is intact
Liberally coated with combo of family rubs
Stuck it in a bag,sucked air out and am planning on firing up on Monday.
Any suggestions are greatly appreciated