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Great brisket smoking tips for those of us with kamado-style cookers.
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Great smoking tips, but I'd advise to not follow is method of trimming and seasoning.
@pduffie I myself actually trim all but a quarter inch of fat from mine and score what remains in a cross hatch. Like to rub the night before smoking and I don't inject, but I've had good luck using a mop!
I don't inject either. I think injecting and seasoning is a personal taste. I sometimes use a classic BBQ rub to give it more bark. I always score the top of the fat cap to mark which way the grain runs so that I can remember to cut across it when done. I blame that on poor memory and/or the number of beers between start and finish.
Oh I definitely trim. There are certain parts of the fat cap that will not render. The ultimate goal of smoking brisket is to render as much fat as possible.
I use salt and pepper only. You'd be amazed at what flavor the brisket has with just those two spices. Great brisket done right needs little seasoning and no sauce
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