Hey all. I'm doing my second brisket tomorrow. I haven't done one since last summer; been hooked on the pork. I would normally start this thread tomorrow but I have a question. I picked up a small cut, 3.5# from costco; looks real good and the butcher said I picked a good one. When I got home I opened up the package and there is no fat cap!?!? There is some fat but 80+% of it was trimmed off so both sides basically look a like. Am I screwed?? I know the fat will help keep the brisket moist throughout the smoke so I'm a little concerned. I have the day off tomorrow, excited to smoke, doing my first batch of Dutch's beans and now this. Any pointers?? Use a mop? Less cook time? Thanks.
using a ecb electric style w/ pecan wood
using a ecb electric style w/ pecan wood