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View Poll Results: Do You Put Rub On The Brisket Fat Cap?
Yes, and I cook it fat side up 26 32.50%
Yes, and I cook it fat side down 35 43.75%
No, and I cook it fat side up 4 5.00%
No, and I cook it fat side down 15 18.75%
Voters: 80. You may not vote on this poll

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Unread 07-08-2008, 12:12 PM   #1
Vince RnQ
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Default A Brisket Cooking Question

Do you season the fat cap when you cook your brisket? Why do you choose to season or not to season?

I'm interested in knowing what other people think about this.
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Unread 07-08-2008, 12:19 PM   #2
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I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian
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Unread 07-08-2008, 12:22 PM   #3
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I season the fat cap too unless I'm going to cook fat cap down. It may not, but I think is adds something to the final product.
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Unread 07-08-2008, 12:38 PM   #4
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I rub my fat!
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Unread 07-08-2008, 12:57 PM   #5
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Quote:
Originally Posted by Brian in Maine View Post
I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian
Same here... As to if the fat cap is up or down, it depends on the smoker....

Quote:
Originally Posted by trp1fox View Post
I rub my fat!
Figures.....
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Unread 07-08-2008, 01:03 PM   #6
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Yes I always do,
both ways too,
up or down.
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Unread 07-08-2008, 01:10 PM   #7
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Pass it on, all of the guys^^^^^^^^^ rub there meat.
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Unread 07-08-2008, 01:23 PM   #8
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I rub my fat too, but I also trim it pretty close.
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Unread 07-08-2008, 01:26 PM   #9
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I trim it, then rub it, then Jaccard it!
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Unread 07-08-2008, 01:38 PM   #10
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Quote:
Originally Posted by bowhnter View Post
I rub my fat too, but I also trim it pretty close.
See, VQ, you even got bonus grooming tips!
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Unread 07-08-2008, 01:40 PM   #11
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I season the fat cap as well.

Fat holds more flavor than the meat, and I like to think that as it renders down it brings the flavor down with it.
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Unread 07-08-2008, 02:02 PM   #12
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I'm not sure how much good it does but I always put rub on the fat.
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Unread 07-08-2008, 02:09 PM   #13
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I cut criss cross sections through the fat to the meat and then rub, so hopefully the rub will reach the meat. Thats my store and I am sticking to it.
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Unread 07-08-2008, 02:22 PM   #14
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I...don't.

I leave the fat cap on for cooking (fat down) and the trim the fat off before slicing. Now if I'm chunking or chopping for catering, I'll leave it on for more flavor and less waste.
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Unread 07-08-2008, 02:25 PM   #15
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I added a poll. Please vote according to your preference.
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