Archive for February 19th, 2009
Brisket – fat cap up or down?
Bill, I have your book, its is great. I do have one question just to be
clear. I will try to cook brisket your way this weekend. I will start
on the top rack move to the lower rack and put fat side down after about
four hours, in the tin. I will also baste every hour as instructed.
However, I cant help think that it will become dry without the fat on
top, I guess I have always done this. Do you cover the brisket at all??
Erik
