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The Water Cooler
Stupid Stuff
Brisket 1 me 0...cooking **** up
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<blockquote data-quote="SDarkRage" data-source="post: 3692150" data-attributes="member: 3492"><p>What Dennis said above with the fat is important. Don’t cut it all off, but definetly trim it down. I usually trim the fat all down to about 1/8” thick evenly across the brisket. The thicker the fat, the longer it takes too cook under that cap. This means that the thinner parts of your meat will dry out long before the parts under the fat reach temp.</p></blockquote><p></p>
[QUOTE="SDarkRage, post: 3692150, member: 3492"] What Dennis said above with the fat is important. Don’t cut it all off, but definetly trim it down. I usually trim the fat all down to about 1/8” thick evenly across the brisket. The thicker the fat, the longer it takes too cook under that cap. This means that the thinner parts of your meat will dry out long before the parts under the fat reach temp. [/QUOTE]
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Brisket 1 me 0...cooking **** up
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