Mikeshan88
New member
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- Grill(s) owned
- Bull
Advice requested. I’ve done 3 briskets, all of which have been meat up- it turns out fantastic with a profound smoke ring every time. Curious on what it’s like to smoke with fat side up.
I also wrap with foil vs butcher paper. Does it really make a difference? Attached is the most recent 16lb CAB packer I smoked.
I also wrap with foil vs butcher paper. Does it really make a difference? Attached is the most recent 16lb CAB packer I smoked.