BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort...
Two briskets ago I smoked on my WSM against all advice I took my 10 dollar packer salt and pepper only fat side up to see what would happen vs fat side down and aside some of the seasoning washed up I noticed how moist the top/crust side was yet near the fat side was a little drier. I thought it turned great.
Should I try this again or go back to fat side down? I want to do a longer smoke this time and also I want to go back to putting mustard slather. That was the only thing missing from my attempt at fat side up. Something about the mustard works wonder on most of my bbq. Lets the seasoning stick and vinegar in it marinades while cooking I guess.
Should I try this again or go back to fat side down? I want to do a longer smoke this time and also I want to go back to putting mustard slather. That was the only thing missing from my attempt at fat side up. Something about the mustard works wonder on most of my bbq. Lets the seasoning stick and vinegar in it marinades while cooking I guess.