re: One meat I struggle with smoking is the brisket.

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I found that the last brisket I did, I left more fat than I really wanted to make sure I kept moisture level up, but I got a little unwanted fat on the finished product. This one I took the fat down a little further than normal, but it rendered and barked great, and the small amount of extra rendered fat did a great job of keeping everything moist. When I went to slice it I had a good quarter inch of rendered fat in the paper.

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