Quote:
Originally Posted by GloryDayz
The block party that was supposed to be today (rain out) is tomorrow. Got the brisket request from the neighbor and firemen (annual visitors to the block party), so brisket it is...
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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