Posted by Jim Loehrke on May 03, 1996 at 08:08:01:
In Reply to: Re: Smokin' Whole Briskets posted by Joe Thompson on May 03, 1996 at 05:47:36:
: : I agree with previous follow-up. Most briskets in the super markets today have too much fat trimmed off for the smoker's purposes. I generally look for ones with at least 1/8" left on but
they are hard to find in grocery stores here (Chicago area)
. I also recommend cooking fat side up and using a marinade like Wicker's. Put marinade on your frozen brisket inside a big zip lock bag then let it gradually defrost in the 'fridge for up to two days.