BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort...
Did an overnight 12 hour + cook on a brisket and turned out great but the fat stuck the grill (again). I was able to get it off with a spatula without not too much fat stuck to the grill.
I then realized I used to do pork shoulders and briskets always fat up. I guess from message boards, word of mouth and videos saying fat side down protects from radiant heat and you will mess up your bark?
Ok..I don't know if that is true or not! I've heard fat side up helps render down the fat a little more. If it gets some grill marks on it..so what? Then some say it depends on the cooker. Well I'm not sure why that matters either.
What is your take on it?
I then realized I used to do pork shoulders and briskets always fat up. I guess from message boards, word of mouth and videos saying fat side down protects from radiant heat and you will mess up your bark?
Ok..I don't know if that is true or not! I've heard fat side up helps render down the fat a little more. If it gets some grill marks on it..so what? Then some say it depends on the cooker. Well I'm not sure why that matters either.
What is your take on it?