Brisket question

[Jake79]

Did my first cook on the bps drum, decided to go all in and do a brisket. It came out great but I noticed it got a little charred on the bottom. I'm thinking I should have went fat cap down. What do you guys normally do? How about on butts too?

 

[Kevinish]

Hey Jake. I don't have a lot of experience with briskets, but I do believe some people like to put the fat cap down. What temp were you running in the drum? One think to keep in mind is that the temp in the center is usually about 30-40 degrees more than what the temp reads on the outside. Another thing you might try is smoking for a while then putting it into foil for the last 30 degrees or so.

Hopefully someone with more brisket experience posts and we can get some real answers

 

[Jake79]

Ok, thanks. I was right around 250 on the gauge so that would have been a little hot in the middle.

 

[scooter]

Always put the fat cap towards the heat source....always.