Originally Posted by High_Noon
Originally Posted by SandBilly
I’m not a believer in fat up on brisket, it’s true with pork. I cook fat down to protect the bottom and if I wrap I use paper.

Since I use a smoker with an offset fire box, I haven't needed to protect the underside of the brisket, and at 220° it never gets over-charred.

I also agree with Cheesy regarding KC BBQ. I'm not a fan of wet BBQ - way too much sauce which has way too much sugar. Properly smoked meat doesn't need sauce or sugar to camouflage improperly smoked meat.

I do use BBQ sauce sparingly, but I use it as a 'garnish' on top of the meat, which limits sugar intake. Also, Stubbs original BBQ sauce is relatively low in sugar and is good.

And beer for worsching it all down is important...


Yes, that’s why I use paper, it’s not wet bark but helps from getting dry as well.

~Molɔ̀ːn Labé Skýla~