I am planning on doing my first brisket this weekend and I have a few questions:
1. What if I do not trim the fat?
2. Should I cook it fat cap up or down?
3. I plan on using a mix of Hickory and oak, will that be good?
I will add more questions if I have them.
Thank you in advance!
1. What if I do not trim the fat?
2. Should I cook it fat cap up or down?
3. I plan on using a mix of Hickory and oak, will that be good?
I will add more questions if I have them.
Thank you in advance!