MMMM.. BRISKET..
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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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Old 04-25-2011, 01:19 PM   #1
sincitydisciple01
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Question 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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Old 04-25-2011, 01:49 PM   #2
smokeyw
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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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Old 04-25-2011, 03:00 PM   #3
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Originally Posted by smokeyw View Post
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.
I agree with the above!
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