what's funny about this is my lesdyxia transferred to you. i said WFT earlier in the thread. it is WTF, though. I mean, WTF is with misspelling WTF?
bro Ive had your lysdexia for a looong time just ask anyone that has to attempt to decifer my pbp in chat. you practically have to be a linguist to understand me in chat, with no spell-checkers (thank you Firefox 2.0 ) in sight. Im sure first timers to chat see my typing and say WFT???!!11!!!
No shizznit. Fat side up all the way, both on the grill and when you are finishing it off in the oven. That's what keeps the brisket from drying out.
And don't screw it up at the end run. I'd been smoking my brisket a couple weeks ago for 13 hours, and it was still raw, so we decided to turn the heat up. Turned out to be my worst brisket ever. No matter what, keep the heat low.
haha...just noticed that you still have the "Hangout Boy" title. Actually, I have been noticing you posting in the GARM. isn't this season exciting!
Well now, that depends on which pit you're using. Your barrel-type smoker like the one on the left, no need to turn it over. Your traditional Hill Country box smoker on the right, cooking over low coals, (absolutely my usual & preferred method) it's nice to start with the fat side down to begin rendering the fat, then flip it over after a couple of hours. Learned that from the pitboss at Cooper's in Llano, btw, if he's still there I'll be sure & tell him he's all Yankified.
my friends haven't been that impressed with brisket so far...... getting better though, but not something we eat here but damn I'm getting good at ribs, the pork are easy now, but the pleasant surprise has been beef ribs, those things went down amazingly well with the Smeginites last time..... big slap of meet that just fell off the bone....... bbq win over sex in our house right
Most definitely. Usually I will smoke mine overnight for 12-13 hours. When I wake up, I take it off the grill and put it in the oven, fat side up, and set the oven to the lowest temperature possible above "warm" (on mine it is like 100-150 degrees) and cook it like that until about 4 PM. As the day goes on, I take it out a couple of times to drain out the fat that accumulates at the bottom of the pan. It comes out so tender you can cut it with a butter knife.
