Cliff H.
Master Chef
I thought I would throw this up for discussion and then go back to work. :roll:
There are a lot of great ideas and techniques for trimming a brisket. The coolest idea that I have heard of as of late has been the idea to filet the fat cap back like a big O catfish. leaving it partialy attatched. Rub the exposed meat area and then flop the cap back in place before smoking. 8)
There are a lot of great ideas and techniques for trimming a brisket. The coolest idea that I have heard of as of late has been the idea to filet the fat cap back like a big O catfish. leaving it partialy attatched. Rub the exposed meat area and then flop the cap back in place before smoking. 8)