Good Morning All-
My wife and I get a half of beef every year and this year I told the butcher that I wanted the brisket, last year I hadn't been biten by the smoking bug yet??
The problem is I didn't tell the butcher that I wanted the fat left on the brisket, I mean this baby is clean-nothing. I've never done a brisket and I really wanted to try one-- any thoughts on how to smoke this without any fat?