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Thread: Smoke Day 2018 Brisket with Baked Cannellini Beans

  1. #11
    TVWBB Olympian Cliff Bartlett's Avatar
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    Quote Originally Posted by Rich Dahl View Post
    Great looking cook Cliff. What was your thinking on starting with the fat cap up?
    Thanks Rich. It really wasn't my thinking. One of the recipes I've been looking at called for fat cap up so that's what I did. I like to experiment and I'm glad I did. I don't think there's a right way or a wrong way. More a matter of preference and what works best for you. I actually bought two of these briskets when I was at Costco. I'll be doing the second one later next month and will do it fat cap down, my personal favorite. It seems to me that when the fat cap is down it acts kind of like a heat shield and helps keeo the flat from drying out.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  2. #12
    TVWBB Emerald Member Robert-R's Avatar
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    Another amazing cook and dinner! Brisket looks super.

    Might steal your beans recipe. And start doing corn like that.
    18.5 & 14.5 WSMs, 26.5 XL, 22.5 Performer, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

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