I am doing my first brisket (5#) and like my 15th pork butt (8#) tomorrow. I rubbed them, wrapped them in plastic wrap tonight and threw in the fridge tonight. Tomorrow I am going to get up bright and early and get them on the smoker. Any suggestions on if the fat on the brisket should be up or down?
Here is a pic of them wrapped and ready to go in the fridge tonight.
Here is a pic of them wrapped and ready to go in the fridge tonight.