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Old 08-26-2008, 08:47 PM   #18
is one Smokin' Farker

Join Date: 08-18-08
Location: Corte Madera, CA

Originally Posted by barbefunkoramaque View Post

In all of the never-ending battles about the fat cap--this is probably the most valid (and funniest) posts I have ever read!

Some championship cooks know that you can cook wonderful brisket, brisket that friends and family love, briskets that the Judges find appealing and judge high, with absolutely NO FAT CAP!
NADA Fat Cap! ZILTCH Fat Cap! ZERO Fat Cap!
Trimmed as bald as a baby's butt!

It is a fact, so---

If ya like the fat cap up, cook it that way.
If ya like the fat cap down, cook it that way.
If ya like the fat cap on the side, cook it that way.
If ya like to "flip" or "rotate" around the fat cap, cook it that way.
If ya like to cut under the fat cap, insert rub and spices, then tie the fat cap back on, cook it that way.
If ya like to trim off the exterior fat, cook it that way.

It is all good eats.

Couldn't agree more! Good eats is good eats. And from what I've seen just about everything on this forum is good eats.
I just couldn't resist the question as I knew I'd get some great answers and I did.
It's not unlike other things in life...some like it fat side up some like it fat side down, some like trimed other like to flip and's all good.
I'll be experinenting and will post pics...........of the brisket!
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR]
[COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
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