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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. |
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02-02-2013, 09:16 AM | #1 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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brisket....fat up or down??????
Never done a brisket before....gonna try one Monday on the Akorn....figure I'll go 225 and will be using a stone for indirect.
Gonna wrap it at 160 and go it gets tender. Using Black Ops rub. Do you advise cooking with the fat side up or down?
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-02-2013, 09:21 AM | #2 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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Fat up for me so the drippings hydrate the meat
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-02-2013, 09:29 AM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Fat cap toward the heat source is what I do. I don't flip either.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-02-2013, 10:03 AM | #7 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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On a grill you will want fat down. On a smoker the hottest part of your smoker is towards the top atleast that 's how my offset is so I do fat up.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-02-2013, 10:09 AM | #8 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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What is Black ops rub?
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-02-2013, 10:09 AM | #9 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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You want a central Texas style bark, trim fat cap to 1/4", season with S&P, and cook fat cap up. You wanna KC style bark cook FC down and build the bark with rub and sugar.
Otherwise, just aim the FC at the heat and be done with it.
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02-02-2013, 10:11 AM | #10 | |
is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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Quote:
However, if it is near the fire box, the hottest part is down near the box. Seems like fat down provides a good heat shield. Of course the fat up, letting it act as a natural basting . So i just turned my brisket .
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02-02-2013, 10:12 AM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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
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02-02-2013, 10:37 AM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I go fat cap down into UDS. That would be towards the heat source. I question the value of basting meat in an oven or smoker
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02-02-2013, 10:40 AM | #13 |
Found some matches.
Join Date: 02-13-12
Location: Fort Worth TX
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what to do with a RF stick burner?
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02-02-2013, 10:44 AM | #14 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-02-2013, 10:44 AM | #15 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Flip a coin?
The airflow will be across the meat, so I would probably go fat cap up, but I don't have one to experiment. If you have one I guess you'll just have to do some empirical research for us!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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