Creek stone prime packer on the fire. What are you up to?
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Currently up, but not cookin...gittin ready fer beddy-bye time.
Makin up a 'headboard shot' of summa Ol Kaintuck's Finest, as a reward fer doin good, today...
Subsusquential, hopin to go hang tight an tough with ol Morpheus, fer several hours, uninterrupted...Last edited by Mr. Bones; June 18, 2020, 11:48 PM.
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Originally posted by xaugievike View PostCreek stone prime packer on the fire. What are you up to?
If fat side down, how do you keep from tearing up the fat cap and bark when removing from the grates at the end of the cook?
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When I go fat cap down I spray the grates with copious amounts of Non-stick Spray right before I lay the brisket on the grates.
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Jerod Broussard My experience when cooking fat down for long times, it sinks and wraps around grates. Then shrinkage & removal destroy presentation and flavor, loosing seasoning, bark, and fat. My heat source is from below & I would prefer to cook fat down as it's not uncommon to get crispier than desired underneath or to lose rub/bark when lifting to spritz. Thinking fat up then flip, onto butcher paper? Maybe using a water pan again? Both would likely hurt bark formation. Sorry for hijacking.
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It’s both fat down AND closely trimmed. My preference is to have the bark on the meat side, which, as you said tends to get tore up when removing. I mind less that the fat cap tears.
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