I made this for Thanksgiving one year. After applying the rub, I forgot which side the fat cap was on. I figured I had a 50-50 chance of getting it right. Yeah… I smoked it fat side down. The fat which is supposed to melt down through the brisket (when properly placed on top) just dripped into the pan. Thanksgiving was not ruined, but the brisket was dry and we had to slather the BBQ sauce on it.
Well this recipe is my second chance. So keep track of which side the fat cap is on and clear out your afternoon. Let’s get to it! Read the rest of this entry





