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Beef brisket for tomorrow
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TN Egger
Posts: 29
Here's a brisket with the cap trimmed off, basted in JH brisket brine. I plan on smoking it in the morning with some persimmon chips. More photos to follow tomorrow.
Comments
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No pic. :(
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Thanks Hoss, hit img twice!
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I would tell you to cook it with that fat cap on next time. It will help with your moisture.
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I'll cook it with the cap on. I just trim it off to marinate it and rub it down. I'll replace the cap before I put it on the egg. I've cooked them both ways and this method works best for me.
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good call...
looking forward to the pics!context is important -
I've always cooked mine with the fat cap down and not up since the fat really won't render through the brisket during a cook but the cap will provide a layer of protection under the meat for the long cook.
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Good looking piece of meat little brother. You can drop some off by my house.
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