brisket....fat up or down?????? - Page 2

Smoothsmoke · 02-02-2013, 10:47 AM

Quote:

Originally Posted by sonicpips

what to do with a RF stick burner?

Put it in a monster rib rack fat cap toward the flow.

Bbq Bubba · 02-02-2013, 11:06 AM

Quote:

Originally Posted by landarc

I question the value of basting meat in an oven or smoker

Preach it brother!

Fat down!

billfish73 · 02-02-2013, 11:50 AM

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.

Smokin Patriots · 02-02-2013, 12:42 PM

I have done both, but my personal choice is fat side up!

bigabyte · 02-02-2013, 01:36 PM

I also go by the fat towards the heat mantra. But then again, I'm just a whack-a-doodle!

K80Shooter · 02-02-2013, 03:20 PM

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.

The_Kapn · 02-02-2013, 03:30 PM

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

Fo Sizzle My Nizzle · 02-02-2013, 04:15 PM

Quote:

Originally Posted by Ron_L

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!!

shirknwrk · 02-02-2013, 04:16 PM

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.

BobM · 02-02-2013, 04:30 PM

Fat down in my WSM.

Sent from my Android phone.

K80Shooter · 02-02-2013, 05:06 PM

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.

HankB · 02-03-2013, 08:37 AM

Quote:

Originally Posted by K80Shooter

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?

Ron_L · 02-03-2013, 08:44 AM

Quote:

Originally Posted by shirknwrk

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.

DubfromGA · 02-03-2013, 08:44 AM

Quote:

Originally Posted by K80Shooter

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!!!!

---k--- · 02-03-2013, 09:25 AM

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.

02-02-2013, 11:50 AM	#18
billfish73 Knows what a fatty is. Join Date: 04-06-10 Location: Rehoboth Beach, DE	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. __________________ Assassin gravity feed smoker Custom Pitmaker Magnum Sniper Smoker Weber performance Kettle

02-02-2013, 12:42 PM	#19
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY	I have done both, but my personal choice is fat side up! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-02-2013, 01:36 PM	#20
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I also go by the fat towards the heat mantra. But then again, I'm just a whack-a-doodle! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-02-2013, 03:20 PM	#21
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	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. __________________ X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015

02-02-2013, 03:30 PM	#22
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

02-02-2013, 04:16 PM	#24
shirknwrk is one Smokin' Farker Join Date: 03-05-10 Location: Kansas City, MO	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.

02-02-2013, 04:30 PM	#25
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Fat down in my WSM. Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-02-2013, 05:06 PM	#26
K80Shooter Full Fledged Farker Join Date: 10-20-12 Location: Hartwell, GA	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. __________________ X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015

02-03-2013, 09:25 AM	#30
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.