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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. |
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08-23-2011, 04:37 PM | #1 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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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
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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08-23-2011, 04:52 PM | #2 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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I leave mine fat-side down 100% of the time. I do this for two reasons:
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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08-23-2011, 07:12 PM | #5 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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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.
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[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: |
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08-24-2011, 09:30 AM | #9 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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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...
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[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. |
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08-24-2011, 10:44 AM | #10 |
Full Fledged Farker
Join Date: 01-31-11
Location: Ottumwa, Iowa
Name/Nickname : Erik
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I don't foil.
Fat up. |
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08-24-2011, 12:21 PM | #11 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Down.
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KCBS Member #14287
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08-24-2011, 12:43 PM | #12 |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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Fat cap down entire cook time then fat up/meat down in the resting phase. Foil yes!
Sent from my ADR6350 using Tapat alk
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Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle |
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08-24-2011, 12:54 PM | #13 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Same as KC Mike; down.
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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 |
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08-24-2011, 05:23 PM | #14 |
is One Chatty Farker
Join Date: 08-17-06
Location: Albany, NY
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100 % Fat Cap Down at al times....
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[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] |
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08-24-2011, 07:04 PM | #15 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I cook pork collar instead
fat cap left
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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