Reply to "Fat Side Up"

jrhosMember

Specs-brisket flat (had a slight point to it) - about 7 lbs -225deg - 10.5 hours - sm025 model - at 'middle' rack position - pulled at 195 internal temp - used mustard and Mccormicks Mesquite spice as rub.

"Bark" of meat was no more cooked than when I have put fat side down. Like Smokin says - experiment and find what works for you.

1/17/129:24 PM

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