Banner advertisements by bbqads.com

Re: brisket


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by BigOrangeSmoker on June 26, 2012 at 19:38:09:

In Reply to: brisket posted by keith on June 26, 2012 at 16:19:52:

Not real sure what your talking about point up or point down but im going to guess you mean fat side up or fat side down.I was taught fat side down the will help protect the meat plus will allow the jiices to perkalate back up through the meat


Follow Ups:



The BBQ Forum Home Page

Source:
user-24-214-185-247.knology.net
24.214.185.247
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; WOW64; Trident/4.0; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; .NET4.0C)



[ BBQ Search ]