Originally Posted by Hankster
Fat Cap DOWN? BLASPHEMY!!!!
You gotta do it fat cap up so as it dissolves the fat works its way into the meat to make it tender, juicy and flavourful!!!! :o
There was a post on this site that had a link to a long time Texan Brisket smoker that claims the fat cap down keeps the rising heat from burning and drying out the side that dosen't have the fat. So I am gonna see if the ole Texan know what he is talking about or if he is just another closed minded Texan bull****ter.
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.
You can whip our Cream but you can't beat our SPAM.:clap: