- Joined Jun 1, 2019
I wanted to be able to start one in the morning and serve that night, so I’ve done the hot and fast versions, all 275+You still haven't mentioned what went wrong with the previous ones.
When are you pulling them off the smoker? How are you holding them before serving?
Brisket is a smoke that takes a lot of prep and understanding. Trimming is really a thing but most think about trimming the fat. For the most part as long as you remove the deckle fat you can basically leave the rest. Rarely do I see a brisket with over 1inch of fat all over so as long as it isn't much over 1/2-3/4 inch I don't even fool with the fat much... besides the deckle fat on the bottom.I wanted to be able to start one in the morning and serve that night, so I’ve done the hot and fast versions, all 275+
you must need to leave a lot more fat on than cooking low and slow, so each one was burned on the bottom or the ends and crumbly in parts.
I’m reluctant to run the smoker overnight, the flame can go out if it gets windy, but this weather is perfect
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