Well, here goes. My name is Tom. I am retired, and 74 years of age. Currently live in Dallas, Texas, but hope to move to Angel Fire, NM. We are in the final stages of building a new home there, and if the altitude does not kill me I hope to be there by end of summer.
I am totally new to the SmokingMeatForums site, and relatively new to the whole idea of chat forums. Finally, I am just thinking about acquiring an electric smoker-probably the Master Built 40". Therefore, if I have, or do, commit(ed) any faux pas during my post-apologies to one and all.
I have many, and varied, questions regarding the art of smoking meat. However, before I take the plunge to buy the Master Built, my biggest question will be about the end product. Specifically, the end result for brisket.
My favorite commercial BBQ is that where the brisket is cooked with the major portion of fat left on before cooking. In other words, I like the moistness (okay, greasiness) of the meat-no dry BBQ sliced meat for me.
Therefore, can one smoke/cook a brisket with the fat on, and would one expect the meat to moist/greasy at the end? Thank you in advance for any responses. I look forward to benefiting from the experiences of all you carnivores out there!