DDave
Knows what a fatty is.
- Joined
- Nov 24, 2008
- Location
- Far Northern California
I am going to do my first brisket on the UDS (only the second brisket overall) on Thursday night/Friday and was wondering -- do you generally trim the fat cap down a little or just leave it as is to provide protection from the heat?
I planned on smoking it fat cap down, no flip, no mop/spritz, to 165° then foil til 195° - 200°. Any special "drum tips" that I should be aware of?
Thanks.
Dave
I planned on smoking it fat cap down, no flip, no mop/spritz, to 165° then foil til 195° - 200°. Any special "drum tips" that I should be aware of?
Thanks.
Dave