That is the question. I dont do a lot of brisket and I decided to do this one slightly different. I usually go fat cap down and spritz/baste a few times. I did this one fat cap up per something I read, supposedly about how Aaron Franklin goes with the cap up to self baste to form bark.
Last night, I had been socializing with the neighbors til about 9:30 and had more than my share of cab. But, I was determined to get the 12lb prime packer on before going to bed. I still had to trim it too. I've done just enough briskets to know what I wanted for trimming. But a sharp knife late at night after some vino proobably wasn't the best idea. Fortunately, I got through that without bloodshed. It went on the Bull at about 10:15 pm @ 225F
It's 4:30 am, I saw that it was pretty well into the stall, so I was going to wrap. When I flipped it over to see the bare meat side, it had little to no bark. It was very "wet" from the cap running down and under. Most of the rub looked to be gone as well. I half thought about just flipping it fat cap down and finishing without wrapping. But most of this will get cut, vac pak'd and frozen anyway. So, moist is my priority. I wrapped it.
Has anyone else had lack of bark from running the fat cap up?
Last night, I had been socializing with the neighbors til about 9:30 and had more than my share of cab. But, I was determined to get the 12lb prime packer on before going to bed. I still had to trim it too. I've done just enough briskets to know what I wanted for trimming. But a sharp knife late at night after some vino proobably wasn't the best idea. Fortunately, I got through that without bloodshed. It went on the Bull at about 10:15 pm @ 225F
It's 4:30 am, I saw that it was pretty well into the stall, so I was going to wrap. When I flipped it over to see the bare meat side, it had little to no bark. It was very "wet" from the cap running down and under. Most of the rub looked to be gone as well. I half thought about just flipping it fat cap down and finishing without wrapping. But most of this will get cut, vac pak'd and frozen anyway. So, moist is my priority. I wrapped it.
Has anyone else had lack of bark from running the fat cap up?