- Joined Dec 28, 2009
I agree .I'm guessing you have never eaten my brisket!
The advantage to a close 1/4 inch trim is that I don't remove the rub and char on the fat when I slice and serve. When doing a quater inch trim the key is to keep moisture in your smoker chamber and add a bit of finishing sauce when I foil. I failed with brisket for a lot of years until I started reading this site and I am now very proud of my final results!
Lots of different way to make great smoked foods, find the way you like, perfect it and enjoy!