First time out here for low and slow brisket. I've done whole Turkey and pork ribs in the past with good results.
Went to Whole Foods to get a brisket.... about 6 lbs... they had some trimmed in the case, but the butcher said if we were going to smoke it we'd do better with one with untrimmed. He brought us one out in one of those plastic sealed bags. It has a layer of fat on one side, but not too thick (at least it doesn't look that thick)... the recipe I'm trying is one from the Neely's on FoodTV.. they say trim but leave to 1/4 fat.
It's 7 hour smoke at 250 with a dry rub applied 24 hours in advance.
So how much should I panic about the trimming thing? The butcher said the fat is where the flavor is.. and I can see how it would act as "barding".. does most of it melt away over the 7 hour smoking? Or do I need to trim down to just the meat before applying the the dry rub or what?
Any suggestions for a good wood for the smoking?... I have Hickory, apple, pecan, jack daniels, and wine barrel, and hickory chunks on hand.
Any other tips, tricks or traps appreciated.
Here's the Neelys...
Here's a how to on brisket triming...