Quote:
Originally Posted by syf350
thanks. that second video pretty much says it all  |
I don't trim them quite that much, I like to leave some on there. Sometimes I cook it fat side up but usually fat side down. Why? Because then the "pretty side" doesn't have grill dents on it, or even worse, tears when you pull it off. There is plenty of fat striated through the brisket to keep it moist when smoking on a Primo. It's much more forgiving and it's why I never bother to do the Texas crutch (foil when it hits about 170 and continue cooking.)