I am going to attempt my first smoked brisket on my 18" Webber Smokey Moutain smoker. Two adults and two kids will be feasting on the brisket. I'll have to find a brisket that will fit in the smoker. A friend at work suggested a trimmed brisket but am afraid it may dry out as the ones I've seen have very little fat left on them.
What say you green screen? Trimmed brisket or no?
What say you green screen? Trimmed brisket or no?
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