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Thank You Dr BBQ !!!!
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My 12lb brisket I cooked Sat. was huge success (Thanks for the advice). Putting the fat side down really made a diffrence. I only had one problem, after pulling it out of the cooler and slicing and dicing it up, I went to get fresh coldie and mingle with crowd. I reterned about 20 minutes later to find an almost empty pan..and to think I was planning on leftovers...DANG!! Oh well..
The BGE forum comes through again.. Many Thanks!
Bottems up, BB
The BGE forum comes through again.. Many Thanks!
Bottems up, BB
Comments
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Bsquared,[p]You're very welcome. There are some cooks that do fine the other way too, fat down is just how I like to do it.
[/b]
Ray Lampe Dr. BBQ -
drbbq,[p]I assume this how to do pulled pork as well,[p]i.e. fat side DOWN.
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