BlackDogBBQ
Knows what a fatty is.
- Joined
- Jan 21, 2014
- Location
- Athens, GA
It took 12 hours. For the record only 12 freaking hours.
It took 12 hours. For the record only 12 freaking hours.
It took 12 hours. For the record only 12 freaking hours.
Thanks a lot Mowin. I was really unsure how this one would turn out. I am always a bit nervous when it is time to cut open the brisket but more so on this one due to its size and the fact that it was touch the inside walls of my smoker which I was scared would cause the ends to dry out. Plus I took a gamble on cooking fat side down which was a first for me . My smoker heats from the bottom up so I theorized that it could benefit from having the insulating fat down so not to dry out the non fat cap side. Whatever the reason tt turned out great. Exceeded my execpectations. I appreciate yours and everyones else insight on this one!