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Unread 06-16-2012, 06:58 PM   #86
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Question I am a little confused.

Originally Posted by Pitmaster T View Post
That should not sound that way. The fatcap should be placed different places depending on different circumstances. So fat placement is crucial only depending really on your gear. In my case what I meant by screw up is.... if you see the video, you will see I cover those suckers with a lot of rub and often, if I am not organized, I place a fatcap up.... in my case that cooks the meat side crispy and the fat side is soggy.
So you are not saying to always put your brisket on the pit fat side down? That is what I thought you meant.

Or are you saying that whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)?

I plan on watching the videos when I get a chance.

30" x 60" Double Lid With Firebox on Trailer

Lyfe Tyme - 16" x 40" Single Lid With Firebox

2 Weber Kettles

2 WSMs
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