Brisket

burnithot

pro and cons on brisket  
fat side up or down
I like fat down grate temp around 250 til 160 165ish
If I try fat up should I cook it the same way 

tarheelmatt

Interesting approach... 

Me: 

Fat side up.  I like the protection on top. 

Temp - 250-265°

Pull when a skewer runs through the thickest part of the flat easily, or like butta!  This is usually in the 195-205° range.  

burnithot

I wrap at 160165 ish then pull around 195 to 205 

Thatgrimguy

burnithot said:

I wrap at 160165 ish then pull around 195 to 205 

This makes much more sense!!   I like doing brisket around 275 but either way works great!

tarheelmatt

burnithot said:

I wrap at 160165 ish then pull around 195 to 205 

Ahh.. Okay.  Your initial post didn't indicate such.  


In that matter then, I don't wrap, in foil.  I have wrapped in paper though and like those results.  

Thatgrimguy

To answer your questions on an egg I think you get a little more bottom heat than top heat so I go fat cap down.  Either way, fat up or down, you would keep the same procedure. 

In an egg, I find it's more important which way you point the point... I like my point facing the back of the egg with the flat in the front. There is hot spot toward the back of green eggs.

Jcacavias

I did my first one a couple of weeks ago.  Fat side up, wrapped around 160.  Dome temp was around 250-260, grid temp was set at 225 using the digiQ.  As @tarheelmatt says, pull it when it probes like buttah in the thickest part of the flat.