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 > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 08-23-2011, 04:37 PM   #1
Capn Kev
is one Smokin' Farker

 
Join Date: 12-08-09
Location: Littleton, CO
Default Fat side up or down?

I'd like to get feedback from competition cooks...

When you foil your brisket do you put it back on the cooker fat side up, or fat side down? ...and is this dependent upon whether or not you add some type of liquid in the foil. I have my own opinion, but I'm curious to see what everyone else thinks.

Kev
__________________
[SIZE=2]Kevin
[B]Swinestone Cowboys BBQ Team[/B]
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
[/SIZE]
Capn Kev is offline   Reply With Quote




Old 08-23-2011, 04:52 PM   #2
kcmike
is One Chatty Farker

 
Join Date: 02-09-11
Location: Kearney, MO
Default

I leave mine fat-side down 100% of the time. I do this for two reasons:
  1. Fat-down acts as a skid plate as I move my briskets around the pit.
  2. Keeping the lean-side up helps protect the appearance of the bark I've created.

__________________
Mike Trump
Owner & Master Blender, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Ole Hickory CTO
26½" Weber Kettle
kcmike is offline   Reply With Quote


Thanks from: --->
Old 08-23-2011, 04:56 PM   #3
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Default

It gets trimmed around here. I like more bark less fat. Steve.
ssbbqguy is offline   Reply With Quote


Thanks from:--->
Old 08-23-2011, 07:07 PM   #4
bam
is One Chatty Farker
 
Join Date: 10-22-08
Location: Philly, PA
Default

Fat side down.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Thanks from:--->
Old 08-23-2011, 07:12 PM   #5
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

i'm a fat cap down guy. in WSM's. however, i think this an excellent question, now that i think about it for a minute.

when you foil your ribs with whatever, the meaty side goes down, into the liquid, and retains alot of that flavor.

i don't see the "bark" on my ribs damaged by this.

just goes to stand, if you're looking to add flavor, that fat cap up in foil would do the same.

but then again beef is a whole different animal than pork.

interesting thought. i will have to do some R&D.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Old 08-23-2011, 07:16 PM   #6
mobow
is one Smokin' Farker
 
Join Date: 12-11-09
Location: Marshall MO
Default

after trimming i don't have a fat side
__________________
WSM 22.5, MCBJ, In The Key Of Que
mobow is offline   Reply With Quote


Thanks from:--->
Old 08-24-2011, 08:28 AM   #7
tugbone
On the road to being a farker
 
tugbone's Avatar
 
Join Date: 10-26-09
Location: West Babylon,ny
Default

we dont foil but we cook fat up.
__________________
Babylon Grillbillies
tugbone is offline   Reply With Quote


Thanks from:--->
Old 08-24-2011, 08:33 AM   #8
NCSU-Q
Got Wood.
 
Join Date: 09-29-10
Location: Mint Hill, NC
Default

fat down
NCSU-Q is offline   Reply With Quote


Thanks from:--->
Old 08-24-2011, 09:30 AM   #9
Fat Woody
is one Smokin' Farker

 
Join Date: 03-29-09
Location: Lenexa, Kansas
Default

We're in the "full trim" camp now, but before I started removing all the fat , I cooked fat down then flipped into the foil...
__________________
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B]
[B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B]
[B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B]
Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.
Fat Woody is offline   Reply With Quote


Old 08-24-2011, 10:44 AM   #10
long haired hippie
Full Fledged Farker
 
Join Date: 01-31-11
Location: Ottumwa, Iowa
Name/Nickname : Erik
Default

I don't foil.
Fat up.
long haired hippie is offline   Reply With Quote


Old 08-24-2011, 12:21 PM   #11
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Default

Down.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Old 08-24-2011, 12:43 PM   #12
Three porks
Full Fledged Farker
 
Join Date: 01-19-10
Location: Champaign, IL
Default

Fat cap down entire cook time then fat up/meat down in the resting phase. Foil yes!

Sent from my ADR6350 using Tapat alk
__________________
Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle
Three porks is offline   Reply With Quote


Old 08-24-2011, 12:54 PM   #13
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Same as KC Mike; down.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
Lake Dogs is offline   Reply With Quote


Old 08-24-2011, 05:23 PM   #14
pigmaker23
is One Chatty Farker
 
pigmaker23's Avatar
 
Join Date: 08-17-06
Location: Albany, NY
Default

100 % Fat Cap Down at al times....
__________________
[B][COLOR=green]Eric Johnson[/COLOR][/B] /[I][SIZE=1][COLOR=red] "The Sultan of Smoke"[/COLOR][/SIZE][/I]
[B][COLOR=#008000]Mr. Bobo's Traveling BBQ Allstars ![/COLOR][/B]
[B][COLOR=red][I]2009 Jack Daniels World BBQ BrisketChampion[/I][/COLOR][/B]
[B][I][COLOR=#ff0000]_______________________________________[/COLOR][/I][/B]
[B][I][COLOR=black]Backwoods Fatboy (2) & a Chubby[/COLOR][/I][/B]
[B][I]Jedmaster " BabyJed" Ring of Fire[/I][/B]
[B][I]OK Joe 84" Offset [/I][/B]
[B][I]Meadowcreek PR -72 Trailer[/I][/B]
pigmaker23 is offline   Reply With Quote


Old 08-24-2011, 07:04 PM   #15
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Olathe KS
Default

I cook pork collar instead

fat cap left
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fat side up or fat side down purplestarrider Q-talk 33 07-11-2011 09:37 AM
Fat side down...why? CUTigerQ Q-talk 37 03-18-2011 10:24 PM
Brisket, fat side down...??? volkanator Q-talk 44 10-08-2009 10:11 PM
Fat side Up or down, the poll. ckkphoto Q-talk 16 08-20-2005 10:49 PM
Fat Side UP or Down BBQ_MAFIA Q-talk 34 08-18-2005 07:44 PM

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 12:33 AM.


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