Originally Posted by JudgeTex
Never had either one dry out on me. I get enough smoke on a brisket in the first couple of hours and it tends to seal all the juice in... plus that big layer of fat dripping through the S.O.B. doesn't hurt either.
If you are happy with your results--that is great.
A lot of us cook fat cap down for some very good reasons and we like that.
Some of us inject for some very good reasons and we like those results also.
I would never call another cooks methods wrong.
Especially when the dudes putting out the info make a living cooking.
They are a lot better cooks than me and I listen intently when they advocate something. If it makes any sense at all, and is within my capability, I try it.
Make up my own mind--objectively.
No single right way to Que.
That is what makes it so much fun.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.