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Placing brisket in a Brinkman smoker.
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Joe Doe
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In article >,
wrote:
> Graeme is correct, Glenn. The rule of thumb is 'fat toward the heat'.
I once started out with the fat up and there was a pool of rendered fat
on the top. I refed coals and flipped it fat down to get rid of the
pool of rendered fat
Big mistake. I had the biggest flare up I've
seen in my life - flames leaping everywhere, and burnt the meat to a
crisp in about 5 minutes.
I've been scared to leave a brisket unattended ever since - I am afraid
I could have another flare up. I am assuming if the temperature is low
and slow, the fat renders at a slow rate so as to mainly burn off. If
however the temperature spikes the fat may be rendered fast enough to
cause a serious flare up.
Any wisdom on avoiding flare ups?
Roland
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