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It's been awhile since I've posted.... but back in full BGE mode now.
Sounds like Brisket is the cook of choice this weekend and I am doing one as well! I've seen discussion about this before, but I can't find it (hidden in the forum)...
Some folks trim the fat cap, (in one you-tube video, the guy removes almost all fat)... some of you don't touch it.
I'm asking for pros and cons. Reccomendations?
Thanks in advance for the help!