have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times. :D

I'm grilling a BIG FAT NOTHING this weekend.

Nope, I triple wrapped mine at 150. Going to pull it at 190 prolly wrap it again and let settle in a cooler and hour or so.

Just watched, thanks for posting it. Interesting, the results weren't what I expected. I wonder if the first one foiled and taken off sat too long before slicing.

My method is foil them as soon when I see them coming out of the stall. I don't really have a reason except in my mind that was when the internal moisture would start to escape. I think I'll keep doing it that way.

I also wrap ribs in foil after about 4 hours because I think it helps render that fat out.

This will be the first time I've ever done the flat alone. There's only going to be 4 of us so I toned it down. It will throw off what i'm used to for cooking times so I'm going to have to be diligent.

Can anybody confirm that the fat cap is good?

it's all good, just depends on how much fat is on it and whether it renders down. :D

I'm grilling Nathan's hot dogs and I'll toast the potato rolls slightly then add dijon mustard and kraut. Probably have some cole slaw and Claussen garlic dill spears. Not beans this time.

Your mom.

I never remove it completely but trim it down to about an 1/8 of an inch.

But I don't like eating fat, I cook my bacon crisp. Your mileage may vary.

Holy shit ! 5.99 a pound . I just bought a 20 pounder at 1.69

I haven't seen prices that low since the 90's.

Hopefully it's real beef ROFL

Look closely at the label. It's actually Beev™.

I'm doing brats, chicken and burgers. I love a good charcoal grilled burger, I would just grill that but the wife doesn't care much for burgers. Fathers day, I marinated the chicken in Italian dressing and had a lot of flare ups, think I'm going with a simple salt and sugar brine this time.

Leave it trim after the smoke if it makes you feel better.