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Unread 08-26-2008, 10:54 AM   #13
Smokin Mike
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Originally Posted by sfbbqguy View Post
Since we're on Brisket...and there's a response from Tomball and an Aggie.
I got my brisket recipe from a full fledged Aggie in Magnolia Texas and he explicitly does his fat side up and they always turned out great.
I'm probly opening a can or worms that's been discussed but I'd like to hear the pros and cons of fat side up and fat side down.
some people say that the fat melts into the brisket, and giving it flavor, and moister, so fat cap up

some people say that the fat protects the meat from the heat, that the brisket might to greasy for the fat cap up,,,,so fat cap down

I noticed a difference on my WSM, it seemed that the fat cap down helped , so I never changed, I suppose that it really doesn't make a difference on my FEC-100,,
Disco Pigs competition team

Yoder 640
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UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

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