- Joined Jun 21, 2019
When smoking a brisket in the MES do you put the fat side towards the heat source or away from it?
Never pulled brisket before but sound like a good way to go since there are only three of us here.I put fat side down and wrap in double foil at 165, finish to 200 degrees. Set for an hour to rest and then pull. Vacuum seal in one pound packages and freeze.
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