First Brisket, just a few questions
I've done pretty much everything else on my UDS just haven't given brisket a go yet, that is changing on Sat. I think I got the cooking part of it figured out, my questions are regarding marinating/injecting the meat on Fri night. what do you use for brisket?. Also, I've seen fat up and fat down debated quite a bit, which way should I go? I plan on using Plowboys Bovine Bold for the rub.