I am smoking my first brisket and made the mistake of buying a brisket without much of a fat cap. Any suggestions for cooking it without totally drying it out? It was one whole brisket trimmed into two flats with little fat. I think i'll cook the two paired as one where the two where connected with bacon on top.
Missing fat cap
- Thread starter Patrick B
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Jim Minion
TVWBB Emerald Member
Put a layer of bacon on the grate and brisket on top, maybe a few pieces on top also,
Jim
Jim
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