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Brisket

Which side up/down

Comments

  • bhedges1987bhedges1987 Posts: 3,201
    Either way! Try both and see what you like. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • GATravellerGATraveller Posts: 5,585
    I prefer fat side down. Feel like the fat helps protect from the hottest temps. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

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    2 Large
    Peachtree Corners, GA
  • dsrgunsdsrguns Posts: 390
    I did a brisket today. I have only done a few but have always had the fat side down. They have all turned out well.
      
    XL BGE
    MD
  • lousubcaplousubcap Posts: 17,083
    edited February 2017
    I also go fat side down as an additional heat barrier as mentioned above by @GATraveller. And if anything sticks to the grate its not the protein.  Regardless, have fun with the cook (the most fun cook on any cooking machine) and enjoy the results.
    Edit:  Welcome aboard and enjoy the journey.  Thanks @bgebrent for the alertment.  Reading for comprehension on a late Sat PM is not my strong suit.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 16,633
    Welcome aboard!  Matter of preference.  And that to me doesn't matter.  Fat side down is my method FWIW.
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 12,441
    Down, but either way, it yields awesomeness.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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