Omelet > wrote:
>In article > ,
> Blair P. Houghton > wrote:
>
>> or will have to be cooked for
>> hours to break down the connective tissues (brisket),
>> rendering all the extra fat, making it greasy.
>
>Not if cooked elevated on a rack so the fat drains off.

Still greasier.

Optimal bbq involves basting the meat. If it just starts
out fatty, that backfires. I've had bbq from the fatty
end of the brisket. It's spongy and not really pleasant.

--Blair