Hi All,
My butcher just gave me this 12lb piece of meat at a good price which i plan to smoke this weekend. Its the Brisket but it has 4 ribs still in and has a bit of the fat cap removed, but I'm still intrigued to try and cook this low and slow.
Do you think its worth the hassle? I plan to remove as much of that hard fat as possible prior to cooking but wasnt sure about the ribs.
[img=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0673_zpsuyoemd7d.jpg[/img]
[IMG=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0672_zpsaonup9dj.jpg[/IMG]
[IMG=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0671_zpslgu1jz63.jpg[/IMG]
[IMG=600x400]http://i1053.photobucket.com/albums/s473/michaelleachman/IMG_0670_zpsgjbr5bfz.jpg[/IMG]
Sorry if I have posted pics incorrectly, still learning ow to work these forums
Thanks Michael