Got a brisket on the smoke tonight and trying a few things I haven't done before. My briskets usually turn out pretty good, but better is always my goal. I haven't smoked a brisket fat cap down before...giving that a run tonight. I also left quite abut of fat between the point and the flat. Normally, I trim most of it out to about 1/4 in thick. We'll see how she turns out.
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