|
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. |
|
Thread Tools |
06-23-2004, 06:34 AM | #16 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
|
Double fat insulation mod. Never tried bacon before John.
__________________
tk PitBitch |
|
06-23-2004, 07:38 AM | #17 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Briskets are on sale this week $.99. I gonna do one fat cap up for first few hours then turn it, may foil it fat cap up so the flat gets all the rendering fat in the foil. May try one in a paper bag too.
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
06-23-2004, 11:44 AM | #18 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
|
$.99 Briskets? What store?
__________________
Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
|
06-23-2004, 01:18 PM | #19 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Quote:
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
|
06-23-2004, 01:21 PM | #20 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Quote:
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
|
|
08-21-2006, 07:56 AM | #21 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
|
I dont know if what i do helps but i trim up most of the fat on my brisket and leave a layer on the fat cap side then i place the remaining pieces of fat over the top of the brisket, thus i have pretrimmed the fat which makes slicing easier and i have added fat to both sides of my brisket. now in my pit i normally cook at about 230 240 with fluctuations of 15+/- degrees.
my question after reading that article, is what would be considered a good rub to help lock in moisture? or what would be considered the main ingredient to form that barrier.
__________________
HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
|
08-21-2006, 10:35 AM | #22 |
is Blowin Smoke!
Join Date: 07-21-06
Location: Valley, Nebraska
|
i don't flip mine either. just cook fat cap up.
__________________
Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ |
|
08-21-2006, 11:26 AM | #23 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
I always cook fat side up.
But on the same note our smoker is a caurosel (sic) type and the heat is indirect, so all sides of the meat are heated equally. |
|
08-21-2006, 11:51 AM | #24 |
On the road to being a farker
Join Date: 07-05-06
Location: Ponte Vedra Beach,FL(near J'ville)
|
Again, great info. I'm doing two briskets this weekend and I've decided fat side down. I am going to marinade one and not marinade the other. The one that I don't marinade I'll wrap about 2/3 of the way through. I better start my journal
__________________
Kurt -BKSD - Ducane POS Gas grill |
|
08-21-2006, 08:10 PM | #25 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
|
whatever way you do it is the right way. it's your meat so cook it your way ( be the king) have it your way! who's to say what is right and who is wrong. Dam this is BBQ It's all good!
__________________
[FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B] |
|
08-21-2006, 08:48 PM | #26 |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
|
I cook mine fat side down.
Here's why: I cook on a Stumps Smoker and the heat source is at the bottom of the pit. And yes, the fat does help keep the bottom from drying out (I've tried fat up vs. fat down several times). If using a stick burner, I don't think it would make that much of a difference. The air flow in an off-set (a good one) pit allows the air to flow above and below the meat. The cooker I cook on works in a different way which can dry out the bottom of the meat. I think what you're cooking on makes a huge difference.
__________________
Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts |
|
08-27-2007, 06:15 AM | #27 |
Knows what a fatty is.
Join Date: 06-19-07
Location: Savannah, Georgia
|
Being from Ga, I have always associated BBQ as being pork, but I have always wanted to try brisket and just purchsed my 1st last night. I plan on cooking it within the next few days. This thread has been a great info source, and all my questions have been answered. Thanks guys!
|
|
08-27-2007, 08:17 PM | #28 |
Full Fledged Farker
Join Date: 07-22-05
Location: kansas
|
I by no means have nailed a brisket but I can tell you I have had the best success fat side down . I have a chargriller with side fire box. I think I did my best brisket this past weekend. Was not store bought, brother-inlaw gave me some meat he said he would not cook and was needingt freezer space for he was ready to butcher again. Long story short fat side down about 8 hrs between 225 and 250 bout 10 lb. brisket just rotated it every couple hrs and sprayed with apple juice.
__________________
Be good or be good at it!! |
|
08-27-2007, 08:37 PM | #29 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
|
Ok if you are cooking over a high direct heat, it makes sense to go fat down to protect the meat from the chance of charring.
That said, I doubt that the fat can render itself upon the rest of the meat when cooking fat up. I say cook it the way that works for you and be happy with it. It you are cooking your meat and it dries out, then you need to take it out of the smoker sooner. If it isn't getting cooked thoroughly leave it in the smoker longer. Neither of these two methods will be dependant upon whether you cook fat up or fat down. Just my 2 cents!
__________________
"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
|
02-28-2011, 12:59 PM | #30 |
Got rid of the matchlight.
Join Date: 02-23-11
Location: Santa Clara, CA
|
Great info......Thanks all.....
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Turning the tables.... | BBQ Bandit | Q-talk | 17 | 05-26-2011 04:13 PM |
so instead of turning in this: | boogiesnap | Competition BBQ | 39 | 04-22-2011 01:53 PM |
Turning in two forms of meat in the same box | Ron_L | Competition BBQ | 29 | 07-01-2008 10:11 PM |
Turning your meat | lizzydog | Q-talk | 19 | 07-18-2007 10:57 PM |
Thread Tools | |
|
|