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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Smoking brisket
"Abe" > wrote in message > ----- > I've also heard that self basting is a fallacy, and that fat side down > is better for rendering off the most fat and developing a better bark > on top, while keeping a fat barrier on the bottom for moisture > retention. I can see it both ways. You may be right. I've has such good results with fat up, I just never do it fat down. Maybe I'll try it one time just to see. |
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