jjam

CJF, you make me hungry all over again every time you reply to this post..Trying to put the past in the past so I don'tout grow my tousers...

I left the fat cap on asbrisket is very lean and the fat cap adds moisture I believe...Afterconsulting with a few BGE veterans tonight (wed meet up), I learned injecting beef multiple times will enhance moisture and flavor..Skysuggested the same in above post but I wasn't ready with ingredients but next time i'll give the injector thing a try.

The brisket from Sundaywas very moist and extremely tender sliced 1/8 -1/4in...I chopped it up after cooling in the frig nextday and reheated with lil bbq sauce....Awesome bbq sandwich...have enough left over for one more sandwich...it's yours, come and see for yourself...

Jimmy

onoahi

I don't like brisket so I've never done one on the BGE, but having watched countless BBQ shows/ contests the experts always cut the fat cap off brisket. They want virtually no fat on it at all. Theory is that on a brisket it's going to melt away and provide no additional flavor. More importantly your rub will not stay on where the cap was, and it's critical to a good brisket.

jjam

Thanks for the "FAT CAP" info from the experts....I'll give it a try next time...

Maybe Baddazzchef will give us some additional tips...

Also,cooled chunked brisketplaced in a food processor with just a couple of hitsto the button as to not pulverize just chip it up some, then mixed in Bbq sauce and heated in micro makes a fine sandwich...

May change your mind about brisket...:letsdrink

Jimmy