<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by doug gillis:
I know this may sound so stupid but when smoking a briskett,butt, or other cut, I always lay it fat side up. Are you supposed to flip it after awhile like maybe hours well into the cook? - kinda like turning a steak here! </div></BLOCKQUOTE>
Doug, Not a stupid question at all. For Butt/Picnic and Brisket I never flip, although some do, but not many. I never mop or spray either. For butt/picnic I cook fat cap up. But for brisket I cook fat cap down to help protect it from the hot coals/heat below. Brisket is a lot leaner than butts, so every bit helps. For brisket I cook fat cap down, and if I'm foiling at 165 internal temp, then I'll cook it the rest of the way in the foil with the fat cap up. If you don't foil, make sure when you wrap it in the foil for the rest period, that the fat cap is up. HTH
