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Cool.. we can dissagree...but your still wrong about the fat migrating though the grain of the meat [smilie=a_tongue.gif]

That's why you can have a brisket overcooked and dry with a layer of fat sitting on top. Same reasoning behind a dry pot roast that has been boiled in water.

Brining or injecting works because makes it causes the meat to absorb a more than normal amount of moisture before cooking that does not all get cooked out.

Al

Let's give the thread back to Puff. Sorry for the hijacking
 
I put the fat cap down on my pit. It helps to give it portection from the heat that the tuning plates give off. Almost all the time I am cooking a brisket I have pork butts over the brisket to help flavor it. I also dont foil my packers. If I was cooking flats I think I would though. I trim off some of the fat if I started with a 12lbs packer it would be 11lbs when I am finished trimming it. I like to pull them when they hit 195ish.

Chris
 
Thanks bud ;)
Annyways......breakfast is served!
Maple fatty stuffed with Asiago & Cheddar cheese with biscuits.

 
Done!! Foiled at 165 in a warm place,used a little Apple cider to steam it along.
Best 2 out of 3 this is the one.
Flavor all the way through :D
To get away from the fat up or down I flipped it 3 times, the last time landing fat up in the cooler.
The flavor of the rub & the smoke can be tasted all the way through.
Very happy with the outcome :D




As far as the wingies go ........need I say more :shock:

 
Puff said:
Done!! Foiled at 165 in a warm place,used a little Apple cider to steam it along.
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Good looking brisket Puff!! What temp did you finally pull it at?
 
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