Q: Dr. BBQ:
I am going to have a large party. I plan on doing a brisket and two or three shoulders. Is it best to cook the shoulders with the skin up to allow them to render through the meat? I normally cook all of these about 16 hours. Any tips?
A: Hi Don,
I prefer to cook them skin down. I feel it makes a much juicier product. I think the rendering down through the meat is kind of a old wives’ tale; it doesn’t really happen.