View Full Version : Fat side up or down?
08-23-2011, 05:37 PM
I'd like to get feedback from competition cooks...
When you foil your brisket do you put it back on the cooker fat side up, or fat side down? ...and is this dependent upon whether or not you add some type of liquid in the foil. I have my own opinion, but I'm curious to see what everyone else thinks.
08-23-2011, 05:52 PM
I leave mine fat-side down 100% of the time. I do this for two reasons:
Fat-down acts as a skid plate as I move my briskets around the pit.
Keeping the lean-side up helps protect the appearance of the bark I've created.
08-23-2011, 05:56 PM
It gets trimmed around here. I like more bark less fat. Steve.
08-23-2011, 08:12 PM
i'm a fat cap down guy. in WSM's. however, i think this an excellent question, now that i think about it for a minute.
when you foil your ribs with whatever, the meaty side goes down, into the liquid, and retains alot of that flavor.
i don't see the "bark" on my ribs damaged by this.
just goes to stand, if you're looking to add flavor, that fat cap up in foil would do the same.
but then again beef is a whole different animal than pork.
interesting thought. i will have to do some R&D.
08-23-2011, 08:16 PM
after trimming i don't have a fat side
08-24-2011, 09:28 AM
we dont foil but we cook fat up.
08-24-2011, 09:33 AM
08-24-2011, 10:30 AM
We're in the "full trim" camp now, but before I started removing all the fat :shocked:, I cooked fat down then flipped into the foil...
long haired hippie
08-24-2011, 11:44 AM
I don't foil.
08-24-2011, 01:21 PM
08-24-2011, 01:43 PM
Fat cap down entire cook time then fat up/meat down in the resting phase. Foil yes!
Sent from my ADR6350 using Tapat alk
08-24-2011, 01:54 PM
Same as KC Mike; down.
08-24-2011, 06:23 PM
100 % Fat Cap Down at al times....
08-24-2011, 08:04 PM
I cook pork collar instead :twitch:
fat cap left :wacko:
08-24-2011, 08:54 PM
08-24-2011, 09:30 PM
I'm in the hot and fast camp these days, so,,
I guess fat cap down,,,, it's so trimmed up, doesn't matter anymore,,,,
08-25-2011, 01:31 AM
Fat down to develop bark, flip during cook. Foil and hold fat up.
08-25-2011, 02:05 AM
Fat down - no foil when cooking. Fat down in foil when holding.
08-25-2011, 02:30 AM
Never foil anything, fat up so it melts through the meat imparting flavor, moisture and tenderness.
08-25-2011, 12:39 PM
Fat down across the board.
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