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Old 11-09-2018, 12:24 PM   #10
BriGreentea
On the road to being a farker
 
Join Date: 06-10-12
Location: Fort Worth, TX
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Quote:
Originally Posted by Smoking Piney View Post
I go fat side down. It shields the meat from the more direct heat coming from below, it allows full air circulation around the meat to get the bark forming, and you're not going to leave any bark stuck to the grate when you pull it off.
You have a good point. I will say when I did a 10 cook overnight once the fat got stuck and ripped off the brisket...no Bueno.

I think you sold me on fat side down...makes more sense.
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