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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.


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Unread 02-02-2013, 10:47 AM   #16
Smoothsmoke
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Quote:
Originally Posted by sonicpips View Post
what to do with a RF stick burner?
Put it in a monster rib rack fat cap toward the flow.
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Unread 02-02-2013, 11:06 AM   #17
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Quote:
Originally Posted by landarc View Post
I question the value of basting meat in an oven or smoker
Preach it brother!

Fat down!
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Unread 02-02-2013, 11:50 AM   #18
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I like to put the fat cap down in both my offset and vertical for the one reason that I like to have a nice unblemished surface of bark. That way the grate doesn't ruin the only side where the rub matters the non fat cap side. I have tried it both ways and they always come out great fat cap down.
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Unread 02-02-2013, 12:42 PM   #19
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I have done both, but my personal choice is fat side up!
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Unread 02-02-2013, 01:36 PM   #20
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I also go by the fat towards the heat mantra. But then again, I'm just a whack-a-doodle!
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Unread 02-02-2013, 03:20 PM   #21
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Man there's as many answers to this question as which cooker is best. There seems to be no definitive answer. I just did one in my egg indirect heat and did it fat up. I'll know in a little while if I like it or not.

Here's how I look at it. The heat goes up to the plate setter then reflects off of it to the sides where the gaps are. As there is not much room here the heat goes to the top of the egg following the shape of it, once at the top it swirls back down onto your meat. Who knows? That seemed logical to me so thats the way I went.
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Unread 02-02-2013, 03:30 PM   #22
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I do "Fat Cap Off"--unless it is a skinny little flat.
We like bark, not fat.

Works fine for me and has brought in some serious cash at comps.

TIM
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Unread 02-02-2013, 04:15 PM   #23
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Quote:
Originally Posted by Ron_L View Post
I am in the fat cap toward the heat camp. As mentioned, whether that is up or down depends on the cooker. In the Akorn I would have the fat cap down.

Big Mista did some comparative cooks in his Spicewine a while back with briskets and butts. He cooked one of each fat cap up and one of each fat cap down. He couldn't detect a difference in the end product
I wouldn't trust that guy. He isn't even eating meat these days!!
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Unread 02-02-2013, 04:16 PM   #24
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When an indirect piece is used, a kamado is hotter near the top, Having said that, I'm not sure that it matters much as there is more radiant heat from the stone even though the air may not be as hot as up near the exhaust.
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Unread 02-02-2013, 04:30 PM   #25
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Fat down in my WSM.

Sent from my Android phone.
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Unread 02-02-2013, 05:06 PM   #26
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Ok after slicing and eating my brisket which was cooked on the egg indirect fat side up I can honestly say.............. Next time it will be fat side down.
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Unread 02-03-2013, 08:37 AM   #27
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Quote:
Originally Posted by K80Shooter View Post
Ok after slicing and eating my brisket which was cooked on the egg indirect fat side up I can honestly say.............. Next time it will be fat side down.
Why? What would be improved fat side down?
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Unread 02-03-2013, 08:44 AM   #28
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Quote:
Originally Posted by shirknwrk View Post
When an indirect piece is used, a kamado is hotter near the top, Having said that, I'm not sure that it matters much as there is more radiant heat from the stone even though the air may not be as hot as up near the exhaust.
I've found that the radiated heat from the indirect piece (platesetter in my Eggs) is more intense that the higher dome temp, so that's why I cook fat cap down in the Egg.
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Unread 02-03-2013, 08:44 AM   #29
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Quote:
Originally Posted by K80Shooter View Post
Ok after slicing and eating my brisket which was cooked on the egg indirect fat side up I can honestly say.............. Next time it will be fat side down.
Saw those pics, too.

Great looking brisket!!!!
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Unread 02-03-2013, 09:25 AM   #30
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Hang it.

I'm struggling here, but I'm disagreeing with Boshizzle. I do fatcap down on my drum, 250* for 12 hours, NO foil, and I get Texas style bark. I also like fat cap down, because then it is the fat cap sticking to the grate and not the meat.

But really, fat cap up versus fat cap down, is in my opinion, a boogie man and excuse people use to explain away other problems that they can't figure out.
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