The only time I ever have a problem is if I screw up and put a fat cap up or something.
IT may be the foil that I use. I usually cook 2 to 2.5 hours with smoke then another 2 hours in foil.
You should add this to the Final Edict.
That should not sound that way. The fatcap should be placed different places depending on different circumstances. So fat placement is crucial only depending really on your gear. In my case what I meant by screw up is.... if you see the video, you will see I cover those suckers with a lot of rub and often, if I am not organized, I place a fatcap up.... in my case that cooks the meat side crispy and the fat side is soggy.
So you are not saying to always put your brisket on the pit fat side down? That is what I thought you meant.
Or are you saying that whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)?
I plan on watching the videos when I get a chance.
Thanks.
Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?
pH ValueH+ Concentration Relative to Pure Water
10 000 000 battery acid
1 000 000 sulfuric acid
100 000 lemon juice, vinegar
10 000 orange juice, soda
1 000 tomato juice, acid rain
100 black coffee, bananas
10 urine, milk
1 pure water
0.1sea water, eggs
0.01baking soda
0.000 1 ammonia solution
0.000 01 soapy water
0.000 001 bleach, oven cleaner
0.000 000 1 liquid drain cleaner
The pH Scale: Some Examples
And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.
http://www.quora.com/Why-do-baking-soda-and-other-bases-speed-up-the-Maillard-reaction