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fat cap up vs fat cap down

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  • #31
    You pulled it before it had a chance to get moist. Runt the meat temp to at least 200 before you pull it off the the smoker.

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    • #32
      Will try it longer next time. I have a stockpile of briskets.
      Why put off till tomorrow what you can put off till the next day?
      -Fred Sanford

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      • #33
        Fat up. Why? Cause that's what I was told to do by my FIL and I am still striving for brisket that good.

        I figured out the technical reasoning, but I'm a traditional kind of dude and if it ain't broke - don't fix it.
        Originally posted by MR EDD
        U defend him who use's racial slurs like hes drinking water.

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        • #34
          I figured this might be a good place to drop this:

          Physicist Cracks BBQ Mystery
          http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html
          The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook. I know because they email me right in the middle of their cook. Panicky.

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