Hi Team. I’m stoked to smoke my first brisket on the PBC this weekend, likely a 12-14 Lb prime packer from Costco. I’ve been studying up and watching all the YouTube videos and have a couple questions I’m hoping you pros can help me tackle.
1. Noah and everyone hang their packers by the point and have the flat closer to the fire: I’m confused because why wouldn’t I want the meatier, fattier portion - the point - closer to the heat?
2. Lotta people seem to be wrapping with butcher paper. Why is this preferable to heavy-duty foil?
Thanks for your attention and responses!
1. Noah and everyone hang their packers by the point and have the flat closer to the fire: I’m confused because why wouldn’t I want the meatier, fattier portion - the point - closer to the heat?
2. Lotta people seem to be wrapping with butcher paper. Why is this preferable to heavy-duty foil?
Thanks for your attention and responses!
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