To Trim Or Not To Trim, that is the question and other brisket tips

We answer a few questions from our listeners and talk about our Halibut cook before getting to the brisket.  Tips for the best brisket begins with purchasing a whole packer cryovac three weeks before you intend to smoke it.  Place it, unopened, in your refrigerator and leave it alone for three to four weeks.  Smoke it at 275 indirect for the first four hours and then wrap and place a probe in the flat.  Bring temperature of meat up to 205 and then test for probe tender.  Let it rest for an hour or two before slicing.  Do not worry about trimming.

 

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