In article >,
(Rob) wrote:

> If you don't use CYM how does the rub stay on the bottom of the food
> you're cooking?
>
> Rob (mustard...the gravity fighter)

On butts and briskets I put the fat side down toward the fire (homage
to Hound and thanks to BOB)
It's a waste of rub IMO to rub down fat exstensively.
I've tried it both ways regarding the mustard and my best results were
always without the mustard and it was one less round of extensive hand
cleaning that way.
I've never had meat so dry that rub wouldn't stick. Never.

monroe(saves on GOJO)

Monroe, of course... typed:
>
> On butts and briskets I put the fat side down toward the fire (homage
> to Hound and thanks to BOB)
> It's a waste of rub IMO to rub down fat exstensively.
> I've tried it both ways regarding the mustard and my best results were
> always without the mustard and it was one less round of extensive hand
> cleaning that way.
> I've never had meat so dry that rub wouldn't stick. Never.
>
> monroe(saves on GOJO)

Don't thank me. It was Hound made me see the light. I kept reading and ignoring.
Then I got an e-mail from the Hound, chewing me up one side, down the other, in
his own style, telling me that unless I at least tried it with the fat between the
meat and the heat, to just go ahead and keep on cooking mediocre to bad brisket.
After the first try, I was a convert. Hound never claimed that it was his idea,
he was just passing on the information.

"Try it, you'll like it"
BOB

In article >, " BOB"
> wrote:

> Don't thank me. It was Hound made me see the light. I kept reading and
> ignoring.
> Then I got an e-mail from the Hound, chewing me up one side, down the other,
> in
> his own style, telling me that unless I at least tried it with the fat
> between the
> meat and the heat, to just go ahead and keep on cooking mediocre to bad
> brisket.
> After the first try, I was a convert. Hound never claimed that it was his
> idea,
> he was just passing on the information.
>
I think it was Hound's assertation that 'moisture wicks away from heat'
citing how a grilled steak gets puddles on top being proof.
I do my pork butts fatside down now also.
It's not the first time I've heeded sound advice that flew in the face
of everything I'd previously supposed. Probly won't be the last. To me,
this kind of stuff puts more truck in the 'Q as art' camp of belief.

monroe(grabbing them there pebbles from the blind mEn)