Originally Posted by
OldPhiKap
Never just done the flat, lemme know how it comes out. They often trim the fat layer pretty thin.
I've done a few, always with good success, but I'm looking forward to seeing how the brine changes things. Since I'm only feeding two people, a 15 lb brisket doesn't make much sense.
PS, while I don't have any trimmings right now, when I DO smoke a full brisket, I often save what I cut off in the freezer for times such as tomorrow, and lay them on top of the cut of meat that I'm smoking.
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