Quote:
Originally Posted by MTG#10
I will say fat cap down if there's any heat at all below the meat, it will help protect the meat from cooking too fast.
It'd really help knowing what kind of smoker you're using.
|
I use an electrical smoker so the heat is even. Always up.
The only thing I do different with brisket is to put more rub on it than other meats. I have found that a good bark keeps the brisket juicy and moist.