A Brisket Cooking Question

Vince RnQ · 07-08-2008, 12:12 PM

Do you season the fat cap when you cook your brisket? Why do you choose to season or not to season?

I'm interested in knowing what other people think about this.

Brian in Maine · 07-08-2008, 12:19 PM

I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian

Pitbull · 07-08-2008, 12:22 PM

I season the fat cap too unless I'm going to cook fat cap down. It may not, but I think is adds something to the final product.

BBQ Grail · 07-08-2008, 12:38 PM

I rub my fat!

Divemaster · 07-08-2008, 12:57 PM

Quote:

Originally Posted by Brian in Maine

I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian

Same here... As to if the fat cap is up or down, it depends on the smoker....

Quote:

Originally Posted by trp1fox

I rub my fat!

Figures.....

Westexbbq · 07-08-2008, 01:03 PM

Yes I always do,
both ways too,
up or down.

Porky · 07-08-2008, 01:10 PM

Pass it on, all of the guys^^^^^^^^^ rub there meat.

bowhnter · 07-08-2008, 01:23 PM

I rub my fat too, but I also trim it pretty close.

Arlin_MacRae · 07-08-2008, 01:26 PM

I trim it, then rub it, then Jaccard it!

Alexa RnQ · 07-08-2008, 01:38 PM

Quote:

Originally Posted by bowhnter

I rub my fat too, but I also trim it pretty close.

See, VQ, you even got bonus grooming tips!

twistedpinion · 07-08-2008, 01:40 PM

I season the fat cap as well.

Fat holds more flavor than the meat, and I like to think that as it renders down it brings the flavor down with it.

OSD · 07-08-2008, 02:02 PM

I'm not sure how much good it does but I always put rub on the fat.

Mo-Dave · 07-08-2008, 02:09 PM

I cut criss cross sections through the fat to the meat and then rub, so hopefully the rub will reach the meat. Thats my store and I am sticking to it.
Dave

Bigmista · 07-08-2008, 02:22 PM

I...don't.

I leave the fat cap on for cooking (fat down) and the trim the fat off before slicing. Now if I'm chunking or chopping for catering, I'll leave it on for more flavor and less waste.

Vince RnQ · 07-08-2008, 02:25 PM

I added a poll. Please vote according to your preference.

View Poll Results: Do You Put Rub On The Brisket Fat Cap?
Yes, and I cook it fat side up	26	32.50%
Yes, and I cook it fat side down	35	43.75%
No, and I cook it fat side up	4	5.00%
No, and I cook it fat side down	15	18.75%
Voters: 80. You may not vote on this poll

07-08-2008, 12:12 PM	#1
Vince RnQ is One Chatty Farker Join Date: 09-09-07 Location: Phoenix, AZ	A Brisket Cooking Question Do you season the fat cap when you cook your brisket? Why do you choose to season or not to season? I'm interested in knowing what other people think about this. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

07-08-2008, 12:22 PM	#3
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	I season the fat cap too unless I'm going to cook fat cap down. It may not, but I think is adds something to the final product. __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

07-08-2008, 12:38 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I rub my fat! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

07-08-2008, 01:03 PM	#6
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Yes I always do, both ways too, up or down. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

07-08-2008, 12:19 PM	#2
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	I season the fat cap. I cook flats, and usually have the fat trimmed about 1/4". It cooks up crispy, and some people (including me) like to eat it. Brian

07-08-2008, 01:10 PM	#7
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	Pass it on, all of the guys^^^^^^^^^ rub there meat. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

07-08-2008, 01:23 PM	#8
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	I rub my fat too, but I also trim it pretty close. __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

07-08-2008, 01:26 PM	#9
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I trim it, then rub it, then Jaccard it! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

07-08-2008, 01:40 PM	#11
twistedpinion Found some matches. Join Date: 07-06-08 Location: DFW	I season the fat cap as well. Fat holds more flavor than the meat, and I like to think that as it renders down it brings the flavor down with it. __________________ Sean * Char-Broil Silver Smoker * Bandera to be

07-08-2008, 02:02 PM	#12
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	I'm not sure how much good it does but I always put rub on the fat. __________________ Jim

07-08-2008, 02:09 PM	#13
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	I cut criss cross sections through the fat to the meat and then rub, so hopefully the rub will reach the meat. Thats my store and I am sticking to it. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

07-08-2008, 02:22 PM	#14
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I...don't. I leave the fat cap on for cooking (fat down) and the trim the fat off before slicing. Now if I'm chunking or chopping for catering, I'll leave it on for more flavor and less waste. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-08-2008, 02:25 PM	#15
Vince RnQ is One Chatty Farker Join Date: 09-09-07 Location: Phoenix, AZ	I added a poll. Please vote according to your preference. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship