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-   -   brisket....fat up or down?????? (http://www.bbq-brethren.com/forum/showthread.php?t=152913)

DubfromGA 02-02-2013 09:16 AM

brisket....fat up or down??????
 
Never done a brisket before....gonna try one Monday on the Akorn....figure I'll go 225 and will be using a stone for indirect.


Gonna wrap it at 160 and go it gets tender.

Using Black Ops rub.


Do you advise cooking with the fat side up or down?

BayoustateBBQ 02-02-2013 09:21 AM

Fat up for me so the drippings hydrate the meat

Friscoag 02-02-2013 09:22 AM

My opinion is different depending on the cooker. BGE I'm fat side down, most others fat side up.

Bludawg 02-02-2013 09:28 AM

On the off set fat up on direct heat (UDS) fat down to act as a hat shield

HeSmellsLikeSmoke 02-02-2013 09:29 AM

Fat cap toward the heat source is what I do. I don't flip either.

Smoothsmoke 02-02-2013 10:02 AM

Fat down in your kamado.

BayoustateBBQ 02-02-2013 10:03 AM

On a grill you will want fat down. On a smoker the hottest part of your smoker is towards the top atleast that 's how my offset is so I do fat up.

BayoustateBBQ 02-02-2013 10:09 AM

What is Black ops rub?

Boshizzle 02-02-2013 10:09 AM

You want a central Texas style bark, trim fat cap to 1/4", season with S&P, and cook fat cap up. You wanna KC style bark cook FC down and build the bark with rub and sugar.

Otherwise, just aim the FC at the heat and be done with it.

javahog2002 02-02-2013 10:11 AM

Quote:

Originally Posted by BayoustateBBQ (Post 2351450)
On a grill you will want fat down. On a smoker the hottest part of your smoker is towards the top atleast that 's how my offset is so I do fat up.

That's true if your brisket is up near the lid where the thermo is located on the offset smoker. I guess if you using a vertical smoker it also makes sense.

However, if it is near the fire box, the hottest part is down near the box.

Seems like fat down provides a good heat shield. Of course the fat up, letting it act as a natural basting .

So i just turned my brisket . :blabla:

Ron_L 02-02-2013 10:12 AM

I am in the fat cap toward the heat camp. As mentioned, whether that is up or down depends on the cooker. In the Akorn I would have the fat cap down.

Big Mista did some comparative cooks in his Spicewine a while back with briskets and butts. He cooked one of each fat cap up and one of each fat cap down. He couldn't detect a difference in the end product :-D

landarc 02-02-2013 10:37 AM

I go fat cap down into UDS. That would be towards the heat source. I question the value of basting meat in an oven or smoker

sonicpips 02-02-2013 10:40 AM

what to do with a RF stick burner?

DubfromGA 02-02-2013 10:44 AM

Quote:

Originally Posted by BayoustateBBQ (Post 2351453)
What is Black ops rub?


http://www.thebbqsuperstore.com/Oakr...ubs_s/1828.htm

Ron_L 02-02-2013 10:44 AM

Quote:

Originally Posted by sonicpips (Post 2351492)
what to do with a RF stick burner?

Flip a coin? :-D

The airflow will be across the meat, so I would probably go fat cap up, but I don't have one to experiment. If you have one I guess you'll just have to do some empirical research for us! :becky:


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