Grilling & Recipes: Fortunately...

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	Name:	Tall Cotton -
	Subject:	Fortunately...
	Date:	3/26/2010 4:28:34 PM

I always smoke the whole, home trimmed brisket first and separate later. The top section, whatever it's called, is usually tougher and more difficult to get right. I'm just too cheap to buy a flat cut at Sams for $2.75 when the whole is $1.75. It's like getting the top section and the fat free. We use the trimmed fat to mix in with venison or cook it to cracklings and use them for dog treats.