Reply to "Brisket Fat Cap"

Former Member

In my CS55 I will foil the whole brisket including the fat cap. I only foil after removing from the smoker. I have never tried or really needed to foil my briskets in the cooker. They all seem to come out excellent if they cook up to 190 and let sit for 2 hours in foil after removing from cooker. I prefer to cut them after they cool down. I then cut the fat cap grainy area or burnt end portion and chop the meat into 1" cubes. I then slice the flat areas normally. This methods works best for me.

8/25/082:21 PM

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