crfpilot

When smoking beef brisket, fat side down, fat side up, or does it matter.

Thanks

rockzilla

Fat side up, the fat'll drip over the meat and keep it moist.

Charlatan

Fat side up...

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LittleOralAnnie

What time do you want us to come over?

uncle phil

fat side up...

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crfpilot

thanks, that's what I thought just wanted to make sure.

Ratman

I've tried smoking brisket, but I can never keep it lit.

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mtsgsd

a quick marinade in lighter fluid will help there Ratman. Pierce the brisket in several places with a fork to help ensure good penetration of the marinade.

gibingus

check out this website: http://www.ibiblio.org/lineback/lex.htm

it's the bomb for all things bbq.... brisket, pulled pork, etc.

it's all about the smoke, ratman. you can build a pit or smoker yourself to keep your fire out away from the meat and keep it smokin. check out this vertical smoker made out of a file cabinet. (http://www.ibiblio.org/lineback/bbq/troy.htm) I've used 55 gallon drums plenty of times and also built a smoker out of an old refrigerator.

You might also check out the smoke ring (http://www.smokering.net/pits/brickpit/default.jsp).

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Ratman

Sorry for the confusion, but that was a joke, as in smoking like a cigarette. I love to smoke stuff in the Q, especially salmon. Dry rubs and slow, smokey heat....MMMMM.

__________________
The difference between theory and reality is that in theory there is no difference.

"God made man, but he used the monkey to do it." DEVO