Wsm Brisket Fat Up Or Down at Joseph Larrick blog

Wsm Brisket Fat Up Or Down. The last time i cooked a brisket on my uds meat side down it was around 280. That being said my last cook i. When i sliced it, the meat had a tough outer layer (not. I always felt it helped shield the meat. I usually always do fat side down on my wsm. I do brisket both ways with the fat cap trimmed to approximately 1/4. Although i will admit i never tried fat side up. Get a better cut of brisket with the fat on and smoke it without wrapping it. My last cook fat side down was by far my favorite ever. I do mine fat side down on my wsm. Hot and fast l put the fat. Again at 275f smoker temp it takes a little over an hour. Low and slow l put the fat cap up.

When To Smoke Brisket Fat Side Up Or Down Joshs Cookhouse
from joshscookhouse.com

Although i will admit i never tried fat side up. I usually always do fat side down on my wsm. The last time i cooked a brisket on my uds meat side down it was around 280. Get a better cut of brisket with the fat on and smoke it without wrapping it. Hot and fast l put the fat. Again at 275f smoker temp it takes a little over an hour. I do brisket both ways with the fat cap trimmed to approximately 1/4. I do mine fat side down on my wsm. That being said my last cook i. My last cook fat side down was by far my favorite ever.

When To Smoke Brisket Fat Side Up Or Down Joshs Cookhouse

Wsm Brisket Fat Up Or Down Again at 275f smoker temp it takes a little over an hour. That being said my last cook i. I always felt it helped shield the meat. I do mine fat side down on my wsm. Again at 275f smoker temp it takes a little over an hour. I usually always do fat side down on my wsm. The last time i cooked a brisket on my uds meat side down it was around 280. When i sliced it, the meat had a tough outer layer (not. Low and slow l put the fat cap up. Hot and fast l put the fat. Get a better cut of brisket with the fat on and smoke it without wrapping it. My last cook fat side down was by far my favorite ever. Although i will admit i never tried fat side up. I do brisket both ways with the fat cap trimmed to approximately 1/4.

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