- Mar 21, 2020
- 28
- 10
Watched a YT video (wish I could remember the channel) where the guy trimmed out a lot of fat from between the flat and point. Any of you do that? I tried it this morning and the fat that is between the muscles is different. It's almost like it's oriented in strands rather than just an amorphous mass. Anyone else notice this?
These (there are two) will be my first full briskets on my new smoker. Last weekend I did a brisket flat and pulled pork. This weekend, it won't be 32-38°F all day, so I'm hoping to be have more success keeping temps within a tighter range.
These (there are two) will be my first full briskets on my new smoker. Last weekend I did a brisket flat and pulled pork. This weekend, it won't be 32-38°F all day, so I'm hoping to be have more success keeping temps within a tighter range.