MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-09-2018, 09:57 AM   #1
BriGreentea
On the road to being a farker
 
Join Date: 06-10-12
Location: Fort Worth, TX
Default Why fat side down vs fat side up

Two briskets ago I smoked on my WSM against all advice I took my 10 dollar packer salt and pepper only fat side up to see what would happen vs fat side down and aside some of the seasoning washed up I noticed how moist the top/crust side was yet near the fat side was a little drier. I thought it turned great.

Should I try this again or go back to fat side down? I want to do a longer smoke this time and also I want to go back to putting mustard slather. That was the only thing missing from my attempt at fat side up. Something about the mustard works wonder on most of my bbq. Lets the seasoning stick and vinegar in it marinades while cooking I guess.
BriGreentea is offline   Reply With Quote


Thanks from:--->


Old 11-09-2018, 10:05 AM   #2
Burnt at Both Endz
Babbling Farker

 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

It's fun to try new things. I use mustard for my bologna sandwiches though.
Burnt at Both Endz is offline   Reply With Quote


Thanks from:--->
Old 11-09-2018, 10:09 AM   #3
Czarbecue
Babbling Farker
 
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
Default

I used to do fat side up but now I do fat down and flip it after four hours just to get the smoke ring. That way the fat can stay pretty supple and can render down properly without being stuck to the grates. I also reapply a small layer of rub back on after the flip.
__________________
Boathouse Smokers Big Black Cabinet
Czarbecue is offline   Reply With Quote


Thanks from: --->
Old 11-09-2018, 10:28 AM   #4
razorbrewer
On the road to being a farker
 
Join Date: 05-19-13
Location: NE TX
Name/Nickname : Rick
Default

It's really simple...the fat cap should face the heat source to serve as a buffer and protect the meat from drying out. In WSMs, kamodos, etc, you should be cooking fat cap down. On horizontal offsets, fat cap up.
__________________
The General has ARRIVED!: MAK 2*
Hunsaker Drum: RED of course!
22" Weber Kettle
For Sale: J.R. Enterprises Charcoal Grill
razorbrewer is offline   Reply With Quote


Thanks from: --->
Old 11-09-2018, 10:29 AM   #5
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

I consider the fat as a protective layer from the heat. All of the smokers I cook on have the heat below the meat so the majority of the time my briskets are fat down. If you have a reverse flow horizontal the fat cap would be up. The exception to this is when I hang briskets in my drums.
__________________
~thirdeye~

Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal, SnS Deluxe Kettle

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
“The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
thirdeye is online now   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 11-09-2018, 10:38 AM   #6
jermoQ
Babbling Farker
 
jermoQ's Avatar
 
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
Default

You should go with whichever gave you the best results. If your results were good fat up in the WSM, do it again. I have always heard, fat down towards the heat if you have a vertical cooker. Several of these guys have given good tips about flipping halfway and adding more seasoning. I have never experimented with mustard, no mustard so I can't add to that topic. I like mustard though....
__________________
9 out of 10 cannibals agree...vegetarians taste better!
jermoQ is offline   Reply With Quote


Old 11-09-2018, 10:39 AM   #7
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

I'm a flipper
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


Old 11-09-2018, 10:41 AM   #8
Smoking Piney
Quintessential Chatty Farker

 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
Default

I go fat side down. It shields the meat from the more direct heat coming from below, it allows full air circulation around the meat to get the bark forming, and you're not going to leave any bark stuck to the grate when you pull it off.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
Ooni 3 Pizza Oven
AMNPS

Last edited by Smoking Piney; 11-09-2018 at 10:46 AM..
Smoking Piney is offline   Reply With Quote


Thanks from: --->
Old 11-09-2018, 11:15 AM   #9
Beer/Meat/Victory
Full Fledged Farker

 
Join Date: 04-03-17
Location: Pittsburgh, PA
Default

I'm in the Fat Down (on WSM), wrap, Fat Up crowd
Beer/Meat/Victory is offline   Reply With Quote


Thanks from:--->
Old 11-09-2018, 11:24 AM   #10
BriGreentea
On the road to being a farker
 
Join Date: 06-10-12
Location: Fort Worth, TX
Default

Quote:
Originally Posted by Smoking Piney View Post
I go fat side down. It shields the meat from the more direct heat coming from below, it allows full air circulation around the meat to get the bark forming, and you're not going to leave any bark stuck to the grate when you pull it off.
You have a good point. I will say when I did a 10 cook overnight once the fat got stuck and ripped off the brisket...no Bueno.

I think you sold me on fat side down...makes more sense.
BriGreentea is offline   Reply With Quote


Thanks from:--->
Old 11-09-2018, 11:30 AM   #11
qnbiker
is One Chatty Farker

 
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
Default

Maybe people tell you fat side up or fat side down because if they say personal preference, they're afraid you'll put it on sideways? BTW, I'm a fat side down kind of guy.
__________________
A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4
qnbiker is offline   Reply With Quote


Old 11-09-2018, 11:33 AM   #12
BriGreentea
On the road to being a farker
 
Join Date: 06-10-12
Location: Fort Worth, TX
Thumbs up

Quote:
Originally Posted by Beer/Meat/Victory View Post
I'm in the Fat Down (on WSM), wrap, Fat Up crowd
Yes, that is what I usually do. Fat side down then tried wrapping in butcher paper for 2 hours fat side down once wrapped and one fat side up and putting the brisket fat side down for 6-8 hours and wrapping it for 2 hours fat side up had the best results. I am assuming the basting in the paper fat side up did the trick.
BriGreentea is offline   Reply With Quote


Old 11-09-2018, 06:03 PM   #13
DBBQ
is one Smokin' Farker
 
Join Date: 03-15-15
Location: Snohomish County, WA.
Name/Nickname : Dennis
Default

LIke others said, so what you feel tastes best to you. Its fun trying various methods.
DBBQ is offline   Reply With Quote


Old 11-09-2018, 07:12 PM   #14
frognot
somebody shut me the fark up.

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
Default

Fat side down with my BGE (and WSM before it) and add a little pickle juice to my mustard slather. Wrap with butcher paper when IT around 160. Not a flipper.
__________________
The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa

" . . . which includes frognot, who is a SoCal Pharker by now" gtr
frognot is offline   Reply With Quote


Old 11-10-2018, 09:54 AM   #15
Rusty Kettle
Babbling Farker
 
Rusty Kettle's Avatar
 
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
Default

Fat side down
Rusty Kettle is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:16 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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.
no new posts