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Brisket fat cap question.
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memphis egg
Posts: 26
I found brisket for 99 cents a pound here in Memphis, since this is a pork town. Should I cook it fat cap up or down?
Comments
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MemphisEgg, At least half the time topside. smiley.[p]
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Char-Woody,[p]The debate rages, from time to time, over on the Basso Forum. Personally, I like to cook indirect, fat cap untrimmed and up, on the theory that the fat will render and add flavor to the meat.[p]Ken
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BlueSmoke, I am foflmao....well, I agree with you. At least half the time. Chuckle..specially on your lady picks. 100% there. Hi Diana.
I am going to tap a Bud Lite and look to the S,West of me for Blue smoke..
Cheers..
C~W
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MemphisEgg,
will work both ways. i've done literally 100's of brisket fat side up. just recently have tried fat side down per dr.bbq's posted advice. i like the results better. i go 225-250 indirect.
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MemphisEgg,
Hi MemphisEgg, where did you get the brisket??
-gb
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GBZee,[p]Sanderlin Kroger.
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