Fat Side UP or Fat Side Down: Will be settled tonight!


 
i'm leaming towards fc down if near heat source and fc up if on a top rack. to be honest i really don't think that the fat on the outside does anything really. just if you like some fat to eat. try both on the same rack and then choose what you like and that will be the correct way for you. for now its about a 1/8 cap of fat on the top for me.
 
Our cuts of brisket never look like that.....in this pic, the meat is much higher vertically than I ever get. I've seen that a couple times, esp. with Texan brisket cuts.
 
Rob, Rob, Rob. You're asking questions that weren't ment to be answered. I'd take this "accidental" fire as fair warning. Next time it could be much worse. Trust me. go back to just cooking your butts, and drinking beer. Stop asking questions.... Somethings are better left unanswered. There are bigger things going on than you know.

Trust me. I've already said too much.
 
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Andy in MA said:
Rob, Rob, Rob. You're asking questions that weren't ment to be answered. I'd take this "accidental" fire as fair warning. Next time it could be much worse. Trust me. go back to just cooking your butts, and drinking beer. Stop asking questions.... Somethings are better left unanswered. There are bigger things going on than you know.

Trust me. I've already said too much.
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I think we'd all be better off just ignoring this thread, clearing our internet cache and deleting our cookies to pretend that none of us ever read it.

brb locking my doors.
 
I didn't mean to get anyone nervous. There's no need to "panic"

In fact, the reason why this is such a mystery to some is very simple there's a Goverment Agenci +++CARRIER LOST+++
 
Clearly you're all right. Short of Big Foot what else might have caused the door to fall off on a perfectly calm day?

And... on the 8th day God said... "OK Murphy. You take it from here."
 
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