The Brisket Chronicles - Part I
 

When it comes to brisket, there are so many questions and comparisons out there that it makes cooking a brisket way more difficult that it has to be. Since I cook a fair amount of briskets every week, I decided that I would clear up some of the controversies at least from my point of view.

Welcome to The Brisket Chronicles.

First up, I will test an age old argument: Fat Cap Up vs. Fat Cap Down.

I took two briskets of similar size and grade...

http://i77.photobucket.com/albums/j6...s/SDC10281.jpg

I gave them a minimal trim, removing only the hard pieces of fat...

http://i77.photobucket.com/albums/j6...s/SDC10283.jpg

Seasoned them both with the same rub and put them in the Large Spicewine at the same time with the only difference being one was Fat Cap Up and the other was Fat Cap Down.

http://i77.photobucket.com/albums/j6...s/SDC10284.jpg


I cooked them at 250 for about 9 hours...

http://i77.photobucket.com/albums/j6...s/SDC10286.jpg

Then I wrapped them in foil with some beef broth and let them rest in a cambro for about 3 hours...

http://i77.photobucket.com/albums/j6...s/SDC10293.jpg

The Results? There was no difference in taste, texture or appearance.

http://i77.photobucket.com/albums/j6...s/SDC10294.jpg

http://i77.photobucket.com/albums/j6...s/SDC10295.jpg

The only difference I noticed is that with the fat cap up method, it didn't stick to my grates

http://i77.photobucket.com/albums/j6...s/SDC10288.jpg

So in conclusion, there is no difference in cooking fat cap up or down except for cleaning up. At least in my cooker. So I will be changing to fat cap up in my Spicewine from now on.

Professor Bigmista- thank you for this demonstration.

Sweet I'll be watching all the chapters. :cool:

Assuming what you say is true, would it also be correct to think that the self basting theory.must be wrong and there is no reason for not trimming more of the fat cap?

How about on a UDS? If I remember correctly, the fat cap down offers some protection from the direct fire cooking. Do you think this still holds true? Thanks for the comparison :-D

How bout the fact that your getting less bark with the fat up?

"There was no difference in taste, texture or appearance."

Apparently, he didn't see a discernible difference in bark formation either.

Great article Bigmista. I totally agree with you and this controversy will probably go on till the end of time. I always say if you cook it, you like it and you eat it and it taste good to you and others then it must be good. Personal preference.

Test was inconclusive unless you used a ultra fast BLUE thermapen.
Repeat the procedure on Saturday, you provide the samples and I will provide the BLUE thermapen and we can then make a final determination. :biggrin:

Even Bobby Gay, I mean Flay uses 2 judges for his throwdowns.

Maybe it is just the pictures, but the sliced brisket in the second picture looks like it has more smoke ring. Was that the case in person, Mista?

Even it there was more smoke ring that's probably not worth the extra cleanup considering the volume you cook.

Well done sir! A real experimental approach. I cant wait to see the next chapters. High heat vs low....trimed vs untrimmed...foiled vs unfoiled....

WHen cooking in my vertical I get protection w/ the fat cap down, and notice much better bark. I like the results much better w/ fat cap down.

I just wanna say thanks for doing this. Another reason this board is great!

BigMista, I trust the results of the experiment were profitable! :-P Excellent effort, and thanks!

The sliced pics are of a flat and a point.

Also, I don't have any UDS info yet but that is on my list.