Flipping bisket

[Guest]

Recently I have been smoking my briskets in the 215 degree range and it has been producing some really great brisket. However, it seems to be drying out the bottom side of the brisket (producing a really dry bark on the bottom). Currently, I don't turn my briskets during the smokin process. If I were to turn it late in the cook (maybe 2/3 through the cook) would it reduce the dryness of the bottom of the brisket?

 

[Rick Jones]

Mike,

You might try cooking the brisket fat side down. This ensures that you won't dry out the bottom, and if there is enough fat on the top side it won't dry out there either. Like you, the best brisket I've ever cooked was done around 215 degrees, and I cooked it fat side down the whole time.

Good Luck,

Rick

 

[Guest]

Thanks Rick, I will give it a try.