luvysbbq
Knows what a fatty is.
i posted a couple videos of the brisket I cooked yesterday and it was incredibly juicy and tender. My mother said it was the best thing I've ever cooked. The one thing I did not like was the bark or lack of one on the fat side. I did have a pan under the brisket with water catching the drippings. I was cooking brisket on middle rack with pan with water on charcoal pan (square that comes with cooker).
I wrapped the brisket when I hit 165 and finished to 195. I then triple wrapped brisket in aluminum foil and rested for five hours. The taste was really good, tender, and juicy. My only regret was the lack of bark on fat side.
Does anyone else use their shirley as a vertical smoker much? Do you use a water pan? Fat side up or down? I cooked mine with fat side up
Thank you in advance for replies.
Mike
I wrapped the brisket when I hit 165 and finished to 195. I then triple wrapped brisket in aluminum foil and rested for five hours. The taste was really good, tender, and juicy. My only regret was the lack of bark on fat side.
Does anyone else use their shirley as a vertical smoker much? Do you use a water pan? Fat side up or down? I cooked mine with fat side up
Thank you in advance for replies.
Mike