View Single Post
Unread 03-15-2013, 03:44 PM   #20
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JS-TX View Post
I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..
When I cook on the UDS I'm FC down until I Wrap then I stays FC up the Paper is a Good heat shield.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote