SmittyJonz
somebody shut me the fark up.
- Joined
- Jul 17, 2013
- Location
- Burleson Tx
More sugar in rub - more crispy. I'd go fat cap down and wrap in Butcher paper after 4/5 hrs.
Flipping your brisket...
- Thread starter THoey1963
- Start date
I don't use any sugar in my rub, so that's not it. SPOG and usually a little something extra. This time it was a little Chipotle powder. I used to foil wrap when it got the color I liked because I was not a fan of "meteor" looking briskets. So, the color was better, but the bark was mushy. After I got this cabinet, I tried natural all the way through and decided I do like the bark that comes with the meteor. Now to perfect it, I may have to give that roll of Kraft paper I bought a couple years ago a try...
Big Swole
is one Smokin' Farker
- Joined
- Jul 3, 2016
- Location
- Atlanta, Ga
Does anybody have data on the smoke penetration / profile on Fat cap UP vs DOWN?
I have always cook cap UP like Franklin does when cooking on the offset. But when I pickup my LSG IVC, I would think cap UP would yield better smoke flavor.
I like a crispy bark vs mushy. But a heavier smoke profile is also my preferred taste.
I have always cook cap UP like Franklin does when cooking on the offset. But when I pickup my LSG IVC, I would think cap UP would yield better smoke flavor.
I like a crispy bark vs mushy. But a heavier smoke profile is also my preferred taste.
Fat cap closest to heat for me.
SmittyJonz
somebody shut me the fark up.
- Joined
- Jul 17, 2013
- Location
- Burleson Tx
Yup Fat Cap to the Heat......
