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First Time Separating a Brisket
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Club Member
- Aug 2017
- 7558
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Jul 2016
- 9361
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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Clark - to clarify, my comment was tonque-in-cheek. You do you, I'll do me, and the world will keep rolling along. I ground up 1/2 of the flat into an 80/20 blend and make some smash burgers on Saturday. They were, as all brisket burgers are, outstanding.
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Club Member
- Nov 2016
- 488
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Masterbuilt 20070910 Electric Digital Smoker
Weber Smokey Mountain Cooker 22"
ThermoWorks Smoke thermometer
Question - Isn't the fat needed to keep the brisket moist? (I've never smoked a brisket myself). I see there is still some fat, but 5 lbs gone? Just wondering for when I actually try to smoke one.
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