עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-25-2011, 01:19 PM   #1
sincitydisciple01
Full Fledged Farker

 
sincitydisciple01's Avatar
 
Join Date: 01-18-08
Location: Prairie Village, KS
Downloads: 0
Uploads: 0
Question Brisket on the drum

2 questions...

When cooking brisket on the drum, I've noticed that the fat cap tends to swell and expand. Is that normal? Does not happen with the brisket we cook in our offset. Any ideas?

When turning in brisket, is there a preference when it comes what to do with the fat? I've heard from other teams to trim off the fat. Is there a standard as far as judging goes?

thanks!
__________________
UDS x 2
Pitmaster iQue 110
Vertical offset Bandera knockoff
KCBS: 2010
CBJ: 2011
Damn near impossible to lose BRIGHT GREEN superfast Thermapen
On Twitter @BigIronBBQ
sincitydisciple01 is offline   Reply With Quote


Unread 04-25-2011, 01:49 PM   #2
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Downloads: 0
Uploads: 0
Default

I trim the fat cap down to about 1/4" thick and then cook fat side down on my UDS without turning. The fat practically disolves away.

I wouldn't turn in brisket with much fat on it in a competition. I don't know if there is a standard.
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Unread 04-25-2011, 03:00 PM   #3
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokeyw View Post
I trim the fat cap down to about 1/4" thick and then cook fat side down on my UDS without turning. The fat practically disolves away.

I wouldn't turn in brisket with much fat on it in a competition. I don't know if there is a standard.
I agree with the above!
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Reply

Tags
brisket, drum smoker

Similar Threads
Thread Thread Starter Forum Replies Last Post
All Night Drum Brisket Cre-B-Ce Q-talk 30 11-23-2009 09:09 PM
Brisket In a Drum. leanza Q-talk 44 10-13-2009 10:16 PM
Drum Brisket.....PRoN BobBrisket Q-talk 41 10-11-2009 12:25 AM
Brisket on the drum + Pron ytsejam Q-talk 17 07-22-2009 10:21 PM
Yellow Drum Brisket DDave Q-talk 5 04-20-2009 12:17 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:43 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.