Hey everyone. Have read many of the threads here concerning brisket cooks and have learned much. It's going to be a balmy 46* tomorrow in ND, so why not EGG something!
I will attempt my first brisket tomorrow a 8.2 pounder and had a couple questions. The brisket I bought is completey trimmed of all fat. Does a person need a fat cap to get good results? Also the end of my brisket is rather thin. Should a person trim it off or shield it with foil later in the cook? Thanks for any advice.