megafatz
Member
- Messages
- 13
- Grill(s) owned
- Bull
I've always cooked my briskets fat side down on the main shelf to protect the meat from drying out. I'm considering getting the large shelf to elevate my brisket during the cook but am worried that 4 inches clearance really isn't enough to escape the heat of the drip pan.
Anyone with experience cooking fat side up briskets in your bull with either the large or small shelf? What was your experience and how did it turn out?
Thanks!
Anyone with experience cooking fat side up briskets in your bull with either the large or small shelf? What was your experience and how did it turn out?
Thanks!