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Brisket fat cap up or down? I switched after 4 cooks and here's the deal
I used to always put the fat cap down, figured it would protect the meat from the heat. Then I watched a comp team at a cookoff in Lockhart, Texas and they all run fat cap up. Switched it on my last brisket, a 14 pound prime from Costco, and the point came out way juicier, the flat was a little drier but nothing terrible. Anyone else run fat cap up on a pellet grill versus offset, or is it all just preference?
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hugoj8626d ago
fat cap down" is like every habit we keep just cause nobody told us different.
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