Brisket Fat Side Up Or Down Franklin at Rachel Shortland blog

Brisket Fat Side Up Or Down Franklin. Franklin allows 12 hours to cook a brisket (1 hour and 15 minutes per pound). Fat side up or down: The tuning plates should help for a more even heat distribution and more even cook. However, you can experiment positioning the brisket both ways, because there are some interesting theories that have merit. Do you have the fat cap down toward the heat? Aaron franklin recommends starting with the fat side down to protect the meat from direct heat, then flipping it halfway through the cooking process to ensure both sides are evenly smoked. Some people like the melting. Below are the pros and cons of each side of the debate. There’s an ongoing debate about whether to place the fat side of the brisket up or down during smoking. Franklin cooks brisket at 250° f using an offset smoker. He wraps the brisket in butcher paper after 6 hours. Aaron uses a water pan for a moist brisket.

There’s an ongoing debate about whether to place the fat side of the brisket up or down during smoking. Fat side up or down: Aaron franklin recommends starting with the fat side down to protect the meat from direct heat, then flipping it halfway through the cooking process to ensure both sides are evenly smoked. Aaron uses a water pan for a moist brisket. He wraps the brisket in butcher paper after 6 hours. However, you can experiment positioning the brisket both ways, because there are some interesting theories that have merit. Do you have the fat cap down toward the heat? Some people like the melting. Franklin cooks brisket at 250° f using an offset smoker. The tuning plates should help for a more even heat distribution and more even cook.

When To Smoke Brisket Fat Side Up Or Down Joshs Cookhouse

Brisket Fat Side Up Or Down Franklin The tuning plates should help for a more even heat distribution and more even cook. There’s an ongoing debate about whether to place the fat side of the brisket up or down during smoking. Franklin cooks brisket at 250° f using an offset smoker. However, you can experiment positioning the brisket both ways, because there are some interesting theories that have merit. The tuning plates should help for a more even heat distribution and more even cook. Aaron franklin recommends starting with the fat side down to protect the meat from direct heat, then flipping it halfway through the cooking process to ensure both sides are evenly smoked. Franklin allows 12 hours to cook a brisket (1 hour and 15 minutes per pound). Fat side up or down: Some people like the melting. Do you have the fat cap down toward the heat? Aaron uses a water pan for a moist brisket. He wraps the brisket in butcher paper after 6 hours. Below are the pros and cons of each side of the debate.