Brisket
- Thread starter Smitty
- Start date
cowgirl
New member
Fat side down protects the meat from over browning on the bottom. Sometimes I place the brisket in fat side down...then put the fat trimmings on top of the brisket to baste the meat while cooking.
I'm not a competition cook, just cook for myself and friends so I'm not as picky about how the brisket looks when finished as long as it tastes great. I like the added flavor of the fat basted meat.
I'm not a competition cook, just cook for myself and friends so I'm not as picky about how the brisket looks when finished as long as it tastes great. I like the added flavor of the fat basted meat.
