Quote:
Originally Posted by moonpie
I say fat side up...all the way through, letting the melting fat travel down through the meat. 185-225 degrees for 10-12 hours has always worked for me. I know my temp zone looks a little loose, but I don't like constantly messing with my air trying to get the perfect temp.
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fat up is good in some circumstances and frankly the smoker he is using could probably be one of those instances. However, due to a brisket's structure, most of the fat does not travel down through. It travels in between the sinew and out the sides.
It DOES when it melts form a barrier that helps with moistness. Which is why, yes, doing a brisket upside down also forms a bowl of sorts that keeps the liquids in a bit.
Either way up or down would be great for a NBS
and where is this 185 - stuff coming from. Is someone playing a huge joke on us?
