Looked through a bunch of threads but really didn't see my question answered, well, there were answers but I'm feeling a bit confused. I'm using a BBQ Grillware propane smoker.
1. I wanted to cook it fat side up, but I kept reading some compelling arguments for down. The smoker has a water bowl and the chip pan between the flame and the brisket..will the meat really need to be protected from the heat by going fat side down?
2. Sometimes I spritz a pork butt with apple juice and vinegar. Would that work for brisket as well, or should I not spritz at all?
Thanks...
1. I wanted to cook it fat side up, but I kept reading some compelling arguments for down. The smoker has a water bowl and the chip pan between the flame and the brisket..will the meat really need to be protected from the heat by going fat side down?
2. Sometimes I spritz a pork butt with apple juice and vinegar. Would that work for brisket as well, or should I not spritz at all?
Thanks...