Doing first brisket......in the SmokinTex 1400, do I smoke fat up or fat down? Last dumb question, when smoking in my SmokinTex, is it considered indirect heat? I know, I know, what a rookie question, but want to be 100% sure. Thanks all
Doing first brisket......in the SmokinTex 1400, do I smoke fat up or fat down? Last dumb question, when smoking in my SmokinTex, is it considered indirect heat? I know, I know, what a rookie question, but want to be 100% sure. Thanks all
I like the fat cap on top, for brisket or pork butt. As it melts, it drains down through the meat. If it's on the bottom, it just drips off.
I would consider the ST To be indirect, because of the distance and low heat. For direct heat, think more like a gas or charcoal grill being used as a smoker. Heat source close to direct contact with the meat.
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!
Thanks for the great information. Will follow your input on Sunday. Have a wonderful weekend.