I will be attempting a 6lb flat on the WSM this weekend. I will have the brisket on the bottom rack, below a 6 lb Boston Butt cooking on the top rack. A few questions:
(1) Do I need to marinate the brisket before the cook ? I am thinking that the basting help I get from the Boston Butt will help me with moisture in the brisket.
(2) Fat cap up, or fat cap down ? Wondering whether this matters given the Boston Butt that will be overhead.
(3) Wondering if there is a particular rub that is best for a Butt over Brisket cook ? I was planning on using the basic dry rub described by Chris on the front page.
Many thanks !!!!
(1) Do I need to marinate the brisket before the cook ? I am thinking that the basting help I get from the Boston Butt will help me with moisture in the brisket.
(2) Fat cap up, or fat cap down ? Wondering whether this matters given the Boston Butt that will be overhead.
(3) Wondering if there is a particular rub that is best for a Butt over Brisket cook ? I was planning on using the basic dry rub described by Chris on the front page.
Many thanks !!!!