Do u guys smoke fat side up or down? I have tried a few now and they have turned out good but the bottom s get kind of tough. I have been smoking fat side up thinking the fat would go into the meat. I am also smoking to a IT of 190. I normally slice it instead is pulling apart. Is 190 still a good temp or should it be lower twmp. I do rest the brisket in foil wrapped in towels for 2 hrs after it hits 190. My briskets are good I'm just wondering if there is something I can do to make them even better.
Thanks guys!
Thanks guys!