Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
How does everyone else do their brisket? I learned to do it fat on top and let juice from the fat go down into the meat but have heard others say they do it fat side down. I did one fat side down one time on accident and it did not turn out well. So fat up or down?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.