Brisket question...

[J Reyes]

Poll question here...

I think most of us agree that the fat down helps protect the brisket from high heat below, however when foiling at 160-170, how many of you flip the brisket and go with fat up?

John

 

[Bryan S]

Yep, fat cap down during the cook and up top if/when you foil it.

 

[Steve Abrams]

Ditto here.

I used to flip and flip and flip but got lazy and decided this was the better easier way!

 

[K Kruger]

For high heat cooks, no; I don't flip when foiling.

 

[Craig Castille]

Since I've been using Kevin's method of using a paste then rub, flipping would ruin the crust that develops.