Originally Posted by jaketruck
Looking good! Doing the same thing today! So you like to leave the fat on? I trimmed mine yesterday and soaked it overnight in "Claude's" brisket sauce. Getting ready to fire it up.
This is my first brisket, I trimmed it downed to 1/4 layer of fat.
Originally Posted by mballi3011
I'm with Jake here. If you are going to let the fat cap lay on top of the brisket why didn't you just leave it on the brisket and smoe it fat cap up. Thats the way I do mine and I have been getting rave reviews for years. The only fat cap that I remove is the hard stuff.
Here the theory, by trimming the fat cap down you will cut down on cooking time + allow more smoke to the meat. By placing the pound of fat that was removed on the upper rack it will drip on to the brisket self-basting the brisket as it smokes.
Edited by Tom C - 1/21/12 at 6:37am