Dave Pasma
TVWBB Member
I have a UDS. I use a pizza pan as a diffuser, and a water pan on top of that - below the meat. I typically cook fat side down
I have read logical reasons for both. Fat side down may protect the meat from heat coming from below. Fat side up perhaps helps keep the meat moist. Has anyone found that one way works significantly better than the other - particularly for briskets?
I have read logical reasons for both. Fat side down may protect the meat from heat coming from below. Fat side up perhaps helps keep the meat moist. Has anyone found that one way works significantly better than the other - particularly for briskets?