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Sorry I didnt take may pictures but here is what I got
:
One with just EVOO salt pepper and garlic powder (this one was better) smoked to 202 and 1 hr rest better bark and flavor than the second one but the responses i got was it fell apart too easy. Smoked it for five hours, wrapped it in...
I am planning on doing my first brisket this weekend and I have a few questions:
1. What if I do not trim the fat?
2. Should I cook it fat cap up or down?
3. I plan on using a mix of Hickory and oak, will that be good?
I will add more questions if I have them.
Thank you in advance!
Hey everyone, I have already learned a lot on this forum just haven't joined til now. I live in California, I know I am sorry too :P, and I have owned an electric smoker before and I just bought a Brinkmann Trailmaster vertical offset smoker to get into the world of stick burners. I cannot wait...