cday23 Posted July 3, 2012 Share Posted July 3, 2012 Im going to try my first low and slow this Saturday. Pretty sure I am going to do a brisket. I think I am going to do pork spare ribs but may do pork butt instead. Was going to do the brisket on the main grate and maybe use the warming rack for the ribs or pork butt. Would it be fine for the drippings to drip on the brisket or would i need to put it in a pan of some kind? Quote Link to comment Share on other sites More sharing options...
LostArrow Posted July 3, 2012 Share Posted July 3, 2012 It'll work fine, get a smaller butt,5-7 lbs or it won't fit well on upper rack Quote Link to comment Share on other sites More sharing options...
moflicky Posted July 5, 2012 Share Posted July 5, 2012 It's hard for me to see anything at all wrong with pork fat dripping on your brisket. In fact, I see that as a bonus! Quote Link to comment Share on other sites More sharing options...
BluesDaddy Posted July 5, 2012 Share Posted July 5, 2012 It's hard for me to see anything at all wrong with pork fat dripping on your brisket. In fact, I see that as a bonus! Agreed. Briskets tend to dry out, so this might be just what the doctor ordered. I'd start the brisket fat side down. Quote Link to comment Share on other sites More sharing options...
cday23 Posted July 6, 2012 Author Share Posted July 6, 2012 Agreed. Briskets tend to dry out, so this might be just what the doctor ordered. I'd start the brisket fat side down. How long should I do fat side down before flipping? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.