No-Trim Brisket on a Pellet Grill: We’re Doing It So You Don’t Have To!

[@DennisCorrea]

And if you keep a pan underneath it with some water, you get a lot of great au jus and if you skim off the rendered fat, you have some great tasting Tallow. This was one of the juiciest briskets I ever did.

[@wigglemans]

That grill looks awesome!

[@Smokedaddyinc]

Thank you! Its been cooking like a beast! We are very excited to release it!

[@tanasebrle9052]

I don't trim my briskets anymore. My line of thinking... "I paid for all that, I want it all to be used." The fat is gonna render down into the meat, including that hard deckle, and keep the meat even juicier. When I first started smoking meats I was along the competition line of thinking.... too much work, in my opinion. I cook for my family and myself.