View Single Post
Unread 02-03-2013, 12:02 PM   #33
K80Shooter
On the road to being a farker
 
Join Date: 10-20-12
Location: Hartwell, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HankB View Post
Why? What would be improved fat side down?
For me the bark (which is the best part) got too much heat and formed a inedible layer of meat, sort of like a hard crust. This could have come from a couple of things, too high of heat for the cook or because I didn't foil/wrap. I know if I had done fat side down that the fat would have taken most of the heat and I would have had that wonderful bark up top to eat. Another thing was it got done way faster than I thought it would. I foiled and wrapped in towels for about 5 hours, this could have had something to do with it, I dunno, this was my 1st brisket.

Now on the flip side the brisket was wonderful! Very tender and moist, so much so that juice would run out of it as it was being sliced. I just wish that I would have had some of the bark to eat.
__________________
X-Large Big Green Egg
K80Shooter is offline   Reply With Quote


Thanks from: --->