Yakfishingfool
Babbling Farker
- Joined
- Oct 1, 2005
- Location
- Shokan...
along with some butts, ribs and snausages as well as fatties, and the neighbors cat if I can get him into the smoker. Going whole big deal this weekend.
Anyway...doing the brisket. I want to put it in my WSM with the butts. Going to put it on the top shelf and butts under it. I see alot of folks cook the brisket fat cap down. Why?? I'm not headed to competition so looks is as important as taste, I cook the butts fat side up, minimal trimming. cook to 180, cover to 195 then in the cooler for hours???? how many???
Anyway...doing the brisket. I want to put it in my WSM with the butts. Going to put it on the top shelf and butts under it. I see alot of folks cook the brisket fat cap down. Why?? I'm not headed to competition so looks is as important as taste, I cook the butts fat side up, minimal trimming. cook to 180, cover to 195 then in the cooler for hours???? how many???