Cook my first brisket over the weekend overall came out pretty good, but the underside of the brisket was overcooked and no pink ring on base line. Do you go fat side down or fat side up when grilling in a Komodo?
This has happened to me basically every time as well. I’ve seen people do something called the “double indirect method” where they have a Slow Roller AND the deflector plates, but my Classic 2 isn’t tall enough so I’m probably done trying brisket
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This has happened to me basically every time as well. I’ve seen people do something called the “double indirect method” where they have a Slow Roller AND the deflector plates, but my Classic 2 isn’t tall enough so I’m probably done trying brisket