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Old 11-09-2018, 11:33 AM   #12
On the road to being a farker
Join Date: 06-10-12
Location: Fort Worth, TX
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Originally Posted by Beer/Meat/Victory View Post
I'm in the Fat Down (on WSM), wrap, Fat Up crowd
Yes, that is what I usually do. Fat side down then tried wrapping in butcher paper for 2 hours fat side down once wrapped and one fat side up and putting the brisket fat side down for 6-8 hours and wrapping it for 2 hours fat side up had the best results. I am assuming the basting in the paper fat side up did the trick.
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