d1amond12
Newbie
Do you remove that translucent membrane when preparing the meat for smoking?
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Brisket?
- Thread starter d1amond12
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- Aug 27, 2008
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Never saw the need to...it pretty much disappears after smoking. Brisket doesn't need a lot of prep. I like to score the fat cap after trimming the heavier areas, dry rub and smoke away.
Eric
Eric
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