Hello folks, I'm a new member and I'm attempting my first whole brisket on my WSM 18.5 for the 4th tomorrow. I'm stoked! BUT...as with all things I tend to overthink.
For those of you that are experienced pit masters and have done several briskets using the High Heat method; here is the question:
Fat side UP or DOWN after you foil wrap and place it back on the smoker?
The recipe on this site calls for fat side down during the initial cook, but then to reverse it and place the fat side up in the wrap. It just seems to me that boiling that beautiful crust face down in a puddle of juices in the foil wrap would not do the crust any favors.
What say you?
Thanks in advance!
For those of you that are experienced pit masters and have done several briskets using the High Heat method; here is the question:
Fat side UP or DOWN after you foil wrap and place it back on the smoker?
The recipe on this site calls for fat side down during the initial cook, but then to reverse it and place the fat side up in the wrap. It just seems to me that boiling that beautiful crust face down in a puddle of juices in the foil wrap would not do the crust any favors.
What say you?
Thanks in advance!
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