brisket....fat up or down??????

DubfromGA · 02-02-2013, 09:16 AM

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?

BayoustateBBQ · 02-02-2013, 09:21 AM

Fat up for me so the drippings hydrate the meat

Friscoag · 02-02-2013, 09:22 AM

My opinion is different depending on the cooker. BGE I'm fat side down, most others fat side up.

Bludawg · 02-02-2013, 09:28 AM

On the off set fat up on direct heat (UDS) fat down to act as a hat shield

HeSmellsLikeSmoke · 02-02-2013, 09:29 AM

Fat cap toward the heat source is what I do. I don't flip either.

Smoothsmoke · 02-02-2013, 10:02 AM

Fat down in your kamado.

BayoustateBBQ · 02-02-2013, 10:03 AM

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.

BayoustateBBQ · 02-02-2013, 10:09 AM

What is Black ops rub?

Boshizzle · 02-02-2013, 10:09 AM

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.

javahog2002 · 02-02-2013, 10:11 AM

Quote:

Originally Posted by BayoustateBBQ

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.

That's true if your brisket is up near the lid where the thermo is located on the offset smoker. I guess if you using a vertical smoker it also makes sense.

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 .

Ron_L · 02-02-2013, 10:12 AM

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

landarc · 02-02-2013, 10:37 AM

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

sonicpips · 02-02-2013, 10:40 AM

what to do with a RF stick burner?

DubfromGA · 02-02-2013, 10:44 AM

Quote:

Originally Posted by BayoustateBBQ

What is Black ops rub?

http://www.thebbqsuperstore.com/Oakr...ubs_s/1828.htm

Ron_L · 02-02-2013, 10:44 AM

Quote:

Originally Posted by sonicpips

what to do with a RF stick burner?

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!

02-02-2013, 09:16 AM	#1
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	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? __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

02-02-2013, 09:21 AM	#2
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA)	Fat up for me so the drippings hydrate the meat __________________ [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]

02-02-2013, 09:22 AM	#3
Friscoag Knows what a fatty is. Join Date: 01-17-13 Location: Frisco, texas	My opinion is different depending on the cooker. BGE I'm fat side down, most others fat side up. __________________ (2) Large BGE

02-02-2013, 09:28 AM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	On the off set fat up on direct heat (UDS) fat down to act as a hat shield __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-02-2013, 09:29 AM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Fat cap toward the heat source is what I do. I don't flip either. __________________ 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

02-02-2013, 10:02 AM	#6
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Fat down in your kamado. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

02-02-2013, 10:03 AM	#7
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA)	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. __________________ [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]

02-02-2013, 10:09 AM	#8
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA)	What is Black ops rub? __________________ [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]

02-02-2013, 10:09 AM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

02-02-2013, 10:12 AM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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 __________________ "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

02-02-2013, 10:37 AM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-02-2013, 10:40 AM	#13
sonicpips Found some matches. Join Date: 02-13-12 Location: Fort Worth TX	what to do with a RF stick burner?