Originally Posted by QDoc
The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts
not to apply rub to the fat as it is usually on the bottom and trimmed for serving.
How do you do yours?
I think he is asking about serving and if you put rub on the fat side when cooking (either up or down).
I do put rub on the fat side, but I really don't know why, it get's cut off before serving anyway.