Cooking this big guy for a NYE party. Second time cooking a brisket, but the first one I bought pre-trimmed. Plan to put it on the Pit Boss tonight at 10:00pm for 6:30pm dinner tomorrow. Going to try and fit it on the top rack with a water pan underneath. Right now it is seasoned and dry brining in the fridge.
by TurboArch
5 Comments
I would have left some fat on it.
Looks great.
I have never trimmed a brisket, but I feel this looks good.
I like to leave at least 1/4” of fat on the cap. Looks good though. Neatly trimmed.
Looks way better than what my first brisket looked like, lol. It still came out good.