Question on Brisket

[Immisspriss]

I am going to do a whole brisket this weekend, and had a couple questions:

#1. Do you leave it whole, or cut it in half before smoking?

#2. Do you trim the fat cap or leave it on?

 

[ht01us]

I did my first brisket a couple of weeks ago
I left it in 1 piece
I trimmed the fat cap
My pics of the cook are somewhere here and can also be seen on my blog http://2for66.blogspot.com
Good luck and have fun

 

[Big Poppa]

Search Brisket HoDeDo has a great step by step for a world class brisket

 

[Koolranch]

I did my first brisket a couple of weeks ago
I left it in 1 piece
I trimmed the fat cap
My pics of the cook are somewhere here and can also be seen on my blog http://2for66.blogspot.com
Good luck and have fun

Nice blog, I enjoyed you write up. Here is my attempt at a blob if you are interested.

http://sdsramblingsandadventures.blogspot.com/?m=0


Sent from my iPhone using Tapatalk

 

[scooter]

Leave it whole
Trim the fat cap to about 1/8"-1/4" thickness

Follow BPs advice and use the search function, you'll find all your answers and more. Brisket has been discussed many times along with butt, ribs and chicken. If you can't find an answer to a specific question from your research, by all means ask it here!