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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. |
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04-25-2011, 01:19 PM | #1 |
Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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Brisket on the drum
2 questions...
When cooking brisket on the drum, I've noticed that the fat cap tends to swell and expand. Is that normal? Does not happen with the brisket we cook in our offset. Any ideas? When turning in brisket, is there a preference when it comes what to do with the fat? I've heard from other teams to trim off the fat. Is there a standard as far as judging goes? thanks!
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UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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04-25-2011, 01:49 PM | #2 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I trim the fat cap down to about 1/4" thick and then cook fat side down on my UDS without turning. The fat practically disolves away.
I wouldn't turn in brisket with much fat on it in a competition. I don't know if there is a standard.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-25-2011, 03:00 PM | #3 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I agree with the above!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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brisket, drum smoker |
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