Originally Posted by SmokinAl
Try putting some of that trimmed fat on a rack above the brisket so it drips on it all through the smoke.
Nice tie job!!!
To me it was not necessary to put the fats above the meat. There was so much engrained in the muscle itself.
Into the smoker with a 12 oz beer in the drip pan.
Soaked Oak bourbon barrel wood chips.
It was late when it came out of smoker so no pic of it coming out. Here are the two halves separated after 8 hours of rest on a cooler wrapped in foil.
Sliced thinly for Easter dinner.
The salt and pepper only is my favorite. The meat has a sweetness inherent from the beef fat. I am very pleased with the way this poor cut turned out. Juicy, Tender, Lightly smoked, and becoming one of my daughters favorite's. I feel that leaving the massive amount of fats would have been too much, and would have increased the cook time. Now by stacking the halves You do not get a smoke ring all the way around, but I and no one else eating is complaining one bit.