Originally Posted by HankB
Why is that? I thought the thicker section should be at the hot end. (What Franklin recommended.)
that is how I have always done it (point toward the hot end)
But BBQ Bandit has a ton more experience with brisket than I do.
I would like to know the reason as well
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie