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BBQ_MAFIA
08-13-2005, 10:02 PM
Up until today, everything I read tells me to cook brisket fat side up.
Today I picked up Paul Kirkís book Championship Barbecue. His recipes call for the brisket to be cooked fat side down.
What are you guys doing and what do you think of Paul Kirkís approach.

tommykendall
08-13-2005, 10:10 PM
Lotsa guys here have moved to the fat side down, much depending on the cooker you're using. i just tossed my third one of the day on the WSM - cap down. Check the roadmap at the top of the forum or do a searc on the subject. There's been a lot of discussion on it.

icemn62
08-13-2005, 10:12 PM
There's been a lot of discussion on it.

To put it mildly

Arlin_MacRae
08-13-2005, 10:17 PM
Skippy.

I think the best one I saw was from someone that said cook it fat side down and then cook something on a rack above it to keep it basted. A couple of fatties or ten, would do it!

thillin
08-13-2005, 10:27 PM
http://bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&p=90990&highlight=#90990

Take a look at my post about another article, and the other replies.

BBQchef33
08-13-2005, 10:39 PM
i do fat side down now.. started doing it that way last year and have been very happy withthe results. Stops the naked side from drying out by being exposed to the "heat shadow' that builds up below it.

BBQchef33
08-13-2005, 10:40 PM
i do fat side down now.. started doing it that way last year and have been very happy withthe results. Stops the naked side from drying out by being exposed to the "heat shadow' that builds up below it.

willkat98
08-13-2005, 11:30 PM
i do fat side down now.. started doing it that way last year and have been very happy withthe results. Stops the naked side from drying out by being exposed to the "heat shadow' that builds up below it.

I agree with my post pumping friend.

I was an advocate of fat up, to render fat back through the meat, but after a few highly specific posts by Jim Minion here, the fat as protection from the heat on the downside, is much more important for me.

kcquer
08-14-2005, 12:56 AM
BBQ Mafia, I too found conflicting info when I got serious about reading up on brisket. I'm now a very strong proponet of fat cap down (to say the farking least). Why? Because I cooked a few each way and to me there's no comparison.
If the opinions you read here don't sway you, and even if they do, cook a pair of briskets (one each way) and see what you think. At worst, you'll have brisket sammiches for lunch all week or extra to put in the freezer for the chili pot when the cool weather rolls around :wink:

BBQ_MAFIA
08-14-2005, 07:08 AM
Thanks for the feed back. This weeks brisket is on the smoker fat stde down. Can't wait to try it.

Solidkick
08-14-2005, 07:59 AM
I shouldn't speak for another brother, but I did read in another forum that since he started cooking fat cap up, he's been in the top 10 in brisket most every event this year. He stated that it helped his bark.

I've always started my comp. briskets fat cap up, cook 4-5 hours, then turn the brisket over and cook fat cap down. when i wrap, then it's fat cap up again. I agree that I think it sets the bark better, and also helps with the amount of smoke the meat takes. Until this last BoCo cook off, which was less than ideal conditions, and the possibility that our entry went to the toughest table of judges, our brisket in local events had never placed worse than 2nd place.

tommykendall
08-14-2005, 01:21 PM
Sheet - I'm gonna try mine fat cap sideways once and see what happens.

Jorge
08-14-2005, 02:29 PM
Sheet - I'm gonna try mine fat cap sideways once and see what happens.

Make a rack, similar to a rib rack, out of foil 8)

I've done both, and have seen and tasted the merits of both. Maybe it's tradition, or the desire to reduce cleanup but more often than not I still cook fatcap up. I'll also consider what else I happen to be cooking. I had a pork loin under a fatcap down brisket that I know benefitted from those drippings.

kcquer
08-14-2005, 04:22 PM
. I'll also consider what else I happen to be cooking. I had a pork loin under a fatcap down brisket that I know benefitted from those drippings.

I love cooking on the cimarron, but one of the things I missed about cooking brisket in the BSKD was cooking briskets in pairs both fatcap down, switching which was on top every couple of hours. It's nice to have the vertical mod working again in the FE. 8) :D This is one way to ensure the fatcap basting mod really works.

Edited to correct my own dumbass :oops: Fatcap DOWN :roll:

chad
08-14-2005, 04:31 PM
Fat down. For me it helps protect the bark which is very important to the appearnce - it doesn't get dragged across the grates.

2. The fat doesn't pentrate the meat at all and winds up in the bottom the cooker anyhow.

3. The fat does provide a protective layer betweent he usable meat and the heat.

Just my opinion.

Ron_L
08-14-2005, 07:15 PM
I like to lay fat side up, but I snore too much that way... :shock:

For my brisket, its fat down with a coupl eof fatties or some bacon on the shelf above it (unless I am cooking a butt, then that goes on top.

Bigmista
08-14-2005, 07:58 PM
Fat side down. You get a nice pretty ring on the top of the meat.

txpgapro
08-14-2005, 08:01 PM
Face down! I mean fat down!

Wayne
08-14-2005, 11:27 PM
This is an art, not a science. Different pits, and different pit masters can get good results with fat up or down. Today I cook it fat side down thil I foil or roaster the thing. Then I like to flip it do the fat will baste the meat. I have also started triming off a lot of the fat and have not noticed much difference.

Qczar
08-15-2005, 06:54 AM
Up until today, everything I read tells me to cook brisket fat side up.
Today I picked up Paul Kirkís book Championship Barbecue. His recipes call for the brisket to be cooked fat side down.
What are you guys doing and what do you think of Paul Kirkís approach.

UP and DOWN.

Second time I`ve done this. Came out great both times. 'Fold Mod'.

fineswine
08-15-2005, 07:38 AM
I have tried it both ways in my backwoods fatboy. I seem to do better fatside down in competion. I really don't need the fat to lube the meat since i have a water source inside. And I think it looks better. But hey, it sure does taste great either way

chad
08-15-2005, 07:44 AM
But hey, it sure does taste great either way


Cooking fat up or down is a PREFERENCE! :D I started fat down to protect the rub side from being disturbed and provide a bit of a shield from the heat coming up from the bottom of my backyard cookers. I now do it mostly to protect the bark. If you're getting results you expect fat side up there is no reason to change - I will say that there is no compelling reason to put rub on the fat cap - it will wash off as the fat renders out and you trim that off before slicing - just a waste of seasoning.

As always, this is just my opinion! :D

Jorge
08-15-2005, 08:22 AM
[quote]
I will say that there is no compelling reason to put rub on the fat cap - it will wash off as the fat renders out and you trim that off before slicing - just a waste of seasoning.

As always, this is just my opinion! :D

Unless you foil and return to the cooker and intend to save those drippings as the base for a sauce of some sort. Depending on your rub it can be a real winner.

When I make a brown sauce from scratch I usually save the veggies I strained out and puree them and place in the freezer. When I drain off the liquid from a foiled brisket I combine the two with a little flour, saute some diced shallot and mushroom in a skillet and then add my sauce. Spoon a little of that over filet mignon and it's some pretty good eats.

Bigdog
08-15-2005, 09:45 AM
As always, this is just my opinion! :D

...and your mileage may vary. :lol:

rbinms33
08-16-2005, 03:22 PM
One more fat side down vote here.

Jeff_in_KC
08-16-2005, 03:27 PM
Down... again! LOL!

qman
08-16-2005, 03:27 PM
You fat-side-downers have convinced me to try this. I am doing a couple of flats tomorrow, and I am going to try this out for the first time. I have always been a confirmed believer in fat-side up till now.

Bigdog
08-16-2005, 08:40 PM
You fat-side-downers have convinced me to try this. I am doing a couple of flats tomorrow, and I am going to try this out for the first time. I have always been a confirmed believer in fat-side up till now.

Make sure that you do two equal flats, one up and one down. That way you have a fairer test. Either way, you win. 8)

qman
08-16-2005, 08:46 PM
Thanks, bigdog, that is exactly what I plan. You are right, even the worst brisket I ever had was wonderful. I doubt if the exchange students from France I am feeding will know the difference, but it will be a good test. If I don't get too rushed, I will make pics.

icemn62
08-16-2005, 09:44 PM
Really go all out with those pics. Before, during, after.

BBQ_MAFIA
08-17-2005, 11:11 AM
Sunday was test day where I cooked two briskets, one with the fat side up and the other fat side down. Both looked good and came out pretty tasty. So, at this point Iím not sure which method I like best. I guess I will just have to give it another try this weekend.

By the way, does anyone got any advise on the recommended Ratio of Beer consumption to cooking time? The wife seems to be a bit concerned that I have this part of the deal all screwed up.

tommykendall
08-17-2005, 12:10 PM
does anyone got any advise on the recommended Ratio of Beer consumption to cooking time


Fish: 6+
Poultry: 9+
Butts and Brisket: 12+

Jorge
08-17-2005, 12:26 PM
Sunday was test day where I cooked two briskets, one with the fat side up and the other fat side down. Both looked good and came out pretty tasty. So, at this point Iím not sure which method I like best. I guess I will just have to give it another try this weekend.

By the way, does anyone got any advise on the recommended Ratio of Beer consumption to cooking time? The wife seems to be a bit concerned that I have this part of the deal all screwed up.

How big is your cooler, and do you have a pool? 8)

anvilring
08-18-2005, 06:12 PM
I was always fat side up until I read some of this here debate. Last weekend I tried fat down and got great results. In a previous post I likened the fat cap to the space shuttle's heat shield - it just doesn't cost 80 gazillion dollars :lol:

Cheers!

-Anv

qman
08-18-2005, 07:44 PM
Really go all out with those pics. Before, during, after.

Link to pics posted on seperate thread here
"Today's Cook Fat side up-and down"