re: BBQ Q&A - Brisket

Yep, definitely dry with the fat cap facing down. ;)

Uh do naw baw!!

I'd never be butt hurt over this. Just dealing with a couple people over the last couple days that bring absolutely nothing of substance to this, when all in trying to do is help people. I can stop at any time. Y'all just let me know.
Do you have any useful input on brisket?

How'd you post a pic of my brisket? If you see the other one, can you post that one too?

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Common sense and a ton of experience does.

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I'm not going to argue that you have a ton of experience and have your methods. Just saying that science could probably help you out.

For instance the belief that fat doesn't penetrate the meat because of molecules and blah blah blah. But, you neglect that fat isn't a element and is instead made up of different parts, that when released from the bond, can certainly penetrate meat. And when they penetrate they carry with them compounds you impart on them with smoke or seasoning.

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Have this same conversation with the other 95% of the BBQ world that isn't using a traditional stick burner. 

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I would. I don't doubt that they have their defense, just a different opinion. Not everyone can handle the added complications and problem solving that controlling a heat source brings. Kind of why the Big Green Egg and sous vide type devices have become so popular.

I wasn’t around for the other threads. Did y’all figure this out in there?

A little flat that was pull apart tender
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Same brisket

What ya smoking on Otis?

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I didn't realize physics doesn't exist inside your smoker. Carry on.

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He’s right unfortunately, if this is why you are doing fat cap up, it doesn’t work. Fat cap up or down doesn’t have that big of an impact. If you have a heat source close to the meat, it does help to point the cap at it to give it more of an even temp.

I can’t remember which site went through all the science, think it was Amazingribs. The fat cap argument is old and tired and pointless.