View Single Post
Unread 07-08-2008, 08:02 AM   #12
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pitbull View Post
That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up.
The pan is the first thing that got me too... Seems like your blocking a whole side of meat from getting any smoke.... If there is a way to make it a drip pan or as Pitbull said, put it on a rack so the bottom gets a chance at the smoke, it sounds good to me...

As for the the fatcap, I always do it up on my Lang so it's a non-issue to me...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote