OldPostSmoke
Found some matches.
I'm catering a family reunion next weekend, and I went a little crazy buying a gold Snake River Farms brisket (a smaller SRF brisket was a planned birthday gift for myself, and I decided to share). Is there anything I need to know about how to cook this brisket differently? For example, should I use the same 1/4" fat cap trim? Will the bottom feel the same when it's done?