We recently had a thread where Jim(minion) described DrBBQs methood for brisket. Inject, rub and cook fat side down. BUT!!! DrBBQ only rubbed one side of the brisket. Didnt bother rubbing the fat side that was fat down cookin.
This weekend I did 2 13lb packers. Aside from not injecting(i ordered a 5# of fab B for next weeks try), I didn't rub the fat side and cooked it fat down. Figured that makes sense sinse its just gonna render downwards anyway and wind up in the waterpan of the WSM or bottom of the pit.
I rarely seperate nose and point from the flat, in fact even in the competitions, i turned in whole slices. this time after seperating the flat and slicing it i trimmed all the fat from the nopse and point and slice it up.
i felt the meat in the nose and point were bland compared to the flat. Never got that when i rubbed the entire brisket. Even though the laws of gravity supposely drains the fat away from the meat along with the rub. its still was a little bland compared to the rest of the brisket. DrBBQ also injects the brisket which im sure gives the meat additional flavor..
So question(Jim, please chime in)... If your not rubbing the bottom of the briskets.. wheres the flavors coming from on that part of the cut.?? Are you depending on the injecting?
This weekend I did 2 13lb packers. Aside from not injecting(i ordered a 5# of fab B for next weeks try), I didn't rub the fat side and cooked it fat down. Figured that makes sense sinse its just gonna render downwards anyway and wind up in the waterpan of the WSM or bottom of the pit.
I rarely seperate nose and point from the flat, in fact even in the competitions, i turned in whole slices. this time after seperating the flat and slicing it i trimmed all the fat from the nopse and point and slice it up.
i felt the meat in the nose and point were bland compared to the flat. Never got that when i rubbed the entire brisket. Even though the laws of gravity supposely drains the fat away from the meat along with the rub. its still was a little bland compared to the rest of the brisket. DrBBQ also injects the brisket which im sure gives the meat additional flavor..
So question(Jim, please chime in)... If your not rubbing the bottom of the briskets.. wheres the flavors coming from on that part of the cut.?? Are you depending on the injecting?