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-   -   A Brisket Cooking Question (http://www.bbq-brethren.com/forum/showthread.php?t=45674)

Vince RnQ 07-08-2008 12:12 PM

A Brisket Cooking Question
 
Do you season the fat cap when you cook your brisket? Why do you choose to season or not to season?

I'm interested in knowing what other people think about this.

Brian in Maine 07-08-2008 12:19 PM

I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian

Pitbull 07-08-2008 12:22 PM

I season the fat cap too unless I'm going to cook fat cap down. It may not, but I think is adds something to the final product.

BBQ Grail 07-08-2008 12:38 PM

I rub my fat!

Divemaster 07-08-2008 12:57 PM

Quote:

Originally Posted by Brian in Maine (Post 681598)
I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian

Same here... As to if the fat cap is up or down, it depends on the smoker....

Quote:

Originally Posted by trp1fox (Post 681613)
I rub my fat!

Figures.....

Westexbbq 07-08-2008 01:03 PM

Yes I always do,
both ways too,
up or down.

Porky 07-08-2008 01:10 PM

Pass it on, all of the guys^^^^^^^^^ rub there meat.

bowhnter 07-08-2008 01:23 PM

I rub my fat too, but I also trim it pretty close.

Arlin_MacRae 07-08-2008 01:26 PM

I trim it, then rub it, then Jaccard it!

Alexa RnQ 07-08-2008 01:38 PM

Quote:

Originally Posted by bowhnter (Post 681657)
I rub my fat too, but I also trim it pretty close.

See, VQ, you even got bonus grooming tips! :mrgreen:

twistedpinion 07-08-2008 01:40 PM

I season the fat cap as well.

Fat holds more flavor than the meat, and I like to think that as it renders down it brings the flavor down with it.

OSD 07-08-2008 02:02 PM

I'm not sure how much good it does but I always put rub on the fat.

Mo-Dave 07-08-2008 02:09 PM

I cut criss cross sections through the fat to the meat and then rub, so hopefully the rub will reach the meat. Thats my store and I am sticking to it.
Dave

Bigmista 07-08-2008 02:22 PM

I...don't.

I leave the fat cap on for cooking (fat down) and the trim the fat off before slicing. Now if I'm chunking or chopping for catering, I'll leave it on for more flavor and less waste.

Vince RnQ 07-08-2008 02:25 PM

I added a poll. Please vote according to your preference.


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