Hows this gonna turn out??

[BPTactical]

5# Short Brisket, point and flat.
Trimmed the fat last night, beef broth, rub mix, Valentinas hot sauce all mixed for the injection and shot it up last night.
Slapped rub on it and wrapped it up in the fridge overnight.
On the smoker at 200-225 for 6 hours.

[StagLefty]

The only sure way to find out is to have me over for a bite !!!

[Hound]

Looks good. I will need a report next time I see ya.

[theGinsue]

I hate you Bert.

(Disclaimer: okay, what that really means is I love him in a NON-HOMO sort of way, yet I'm very jealous of him right now.)

[Ah Pook]

I hate you Bert.

(NO, I hate Bert.)

[BPTactical]

Don't feel bad guys, I hate him too.

[Bailey Guns]

That's gonna barely be enough for the two of us. So...around 6-ish?

[UncleDave]

It is a sin to trim the fat. That where the goodness lives.

[BPTactical]

It is a sin to trim the fat. That where the goodness lives.

Depends on the fat. I leave 1/4" to 3/8" of the fat cap on but I trim away any excess and I make sure to cut all of the hard, yellow fat off. It doesn't render down and ya just trash it anyway.

This cut was marbled really nice, came from Tymkovich on 70th & Washington.

[StagLefty]

Depends on the fat. I leave 1/4" to 3/8" of the fat cap on but I trim away any excess and I make sure to cut all of the hard, yellow fat off. It doesn't render down and ya just trash it anyway.

This cut was marbled really nice, came from Tymkovich on 70th & Washington.

Eureka-that's the place I've been trying to remember !!

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