- Dec 3, 2015
- 6
- 10
Hey All,
I opened my mouth and am now in charge of smoking some meat for our family Christmas on Friday. I'm going to do a pork shoulder and brisket, which I've done before. However, I usually buy the preseasoned brisket from my local market and it's turned out great but I was there last night and saw a 10 lb brisket for a great price. I got it home and realized there was a bone in it and now I'm wondering how I smoke this thing. I'd prefer to slice it for sandwiches when it's done so do I smoke it with the bone-in or take it out before? Also, the preseasoned one I usually buy already has the fat trimmed where this one doesn't. Does anyone have any good tips on trimming the fat? I don't want to trim too much and risk drying it out.
Thanks!!
I opened my mouth and am now in charge of smoking some meat for our family Christmas on Friday. I'm going to do a pork shoulder and brisket, which I've done before. However, I usually buy the preseasoned brisket from my local market and it's turned out great but I was there last night and saw a 10 lb brisket for a great price. I got it home and realized there was a bone in it and now I'm wondering how I smoke this thing. I'd prefer to slice it for sandwiches when it's done so do I smoke it with the bone-in or take it out before? Also, the preseasoned one I usually buy already has the fat trimmed where this one doesn't. Does anyone have any good tips on trimming the fat? I don't want to trim too much and risk drying it out.
Thanks!!