I'm gonna smoke my first brisket this weekend. Wanna start out low risk with a 4lbs flat.
Some questions though:
How would you cook this? Wrap or not and how long would it take?
The thickest part is about 2 inches and the thinnest part is 1 inch, fat cap included. Will this cause problems with drying out?
Lastly: how much of this fat cap do I need to trim beforehand
Thanks in advance, any other advice is welcome!
by TenguBEL
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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