brisket....fat up or down??????
Never done a brisket before....gonna try one Monday on the Akorn....figure I'll go 225 and will be using a stone for indirect.
Gonna wrap it at 160 and go it gets tender.
Using Black Ops rub.
Do you advise cooking with the fat side up or down?
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen