I should have put this in earlier but I got a new phone and my reminders didn't go off. 48 hrs before I cook my brisket I cut all the fat down to 1/4" on top. I do go inside and remove all the big chunks of fat but don't separate from the brisket itself. I marinade it for 48 hr in garlic, onion powder, paprika, raw honey and olive oil no salt products. I'm still trying to get ideas what else can be added to these. Cover and stick in the fridge for 48 hrs fat side up.
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7/10/14 at 4:29pm