Originally Posted by tooge
I tried something a little different this time you might try. Trim the large fatty pieces off the brisket in as large pieces as u can. Reserve them. Rub it and smoke it. Then half way through the cook, lay the dat pieces back on it. The smoke flavor is developed, the crust is made, then you let the fat render over it for several hours. Remove what's left of the fat pieces and slice. It was one of the better ones I've made
Read this too late, but it's now on my long list of things to try... Thanks..