How to BBQ Beef Brisket Part 2
Last time, I showed you what brisket smoked with the fat cap trimmed looks like. For your enlightenment, here are some pictures of brisket smoked sans trimming. Warning: the following may cause sudden hunger and damage to keyboards via drool. Please don’t attempt to bite your monitor.
To prepare this brisket, I took it out of the packaging, rubbed it, and smoked it for 18 hours with hickory and apple wood. The fat cap was left intact; no trimming whatsoever.
At this point, nothing out of the ordinary.
This is where it starts to get interesting. Notice the juices running down on the right side. Oh, this is just the beginning.
At this point, I started to drool uncontrollably, my knees became weak, and camera shake became an issue.
Make sure you click the above image to see it full-sized. It’s worth your while.
After all that, you likely fall into two camps: those whose cholesterol level increased by looking at the photos and those who need a cigarette. Depending on which camp you fall in, trim accordingly.
Happy BBQing! 🙂