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Brisket Fat Side Down Gets an A
<p />Here is the boy after the trim. About 3 lb's came off of this one which now weighs in at about 10 lb.[p]I learned how to cook brisket from my grandfather in the '60's. It always had a simple seasoning, always cooked over oak and ALWAYS cooked fat side up! So for 38 years I never broke the fat up rule (even on oven recipes). For several years now I've been reading the benefits of cooking fat side down, especially in ceramic cookers, so for the first time I tried it and the samples were great. I did have a little insurance in that I did an over-under setup with a butt on the grid extender.[p]
[p]Here he is after a 15 cook at 215° and a three hour rest. Pulled him at 188°. No turning, no spray no mopping and only one or two peeks, other than through the top vent.[p][p][p]Look at the size of that point!! (No funny camera angles here)
Barbecue is not rocket surgery