A Brisket Cooking Question

[Ceedubya]

I lightly trim the fat cap, removing anything that looks knarly, score it with a knife in crosshatch marks, trim the meat side, and season the entire thing including the fat cap.

I'm a flipper, so I usually start fat side down, but I often try other variations.

 

[Vince RnQ]

I'm a flipper, so I usually start fat side down, but I often try other variations.

You mean like fat side up, you wild man?



(Heh, heh, heh...)

 

[ZILLA]

That would be a huge waste of rub IMO.

 

[michiana mark]

That would be a huge waste of rub IMO.

Hand that man a cigar!!!!!!!!!!!!!!!!!

 

[Big George's BBQ]

If you cook fat side down your bark looks nicer