Not your usual fat up fat down question

QDoc · 01-25-2009, 08:50 PM

The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts

not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?

HeSmellsLikeSmoke · 01-25-2009, 08:57 PM

Depends somewhat on what cooker you are using. Anything vertical, it probably makes sense to have the fat cap on the bottom to help protect the meat from drying out due to the heat coming from below.

If so, it makes no sense to put rub on the fat cap.

Yakfishingfool · 01-25-2009, 09:01 PM

MMMmmmmm...fat on top to drain into the meat....mmmmmmmmm

Steve_M9 · 01-25-2009, 09:08 PM

good question..."new" UDS and have not tried a brisket on it yet. I had not thought of this yet but I see the benefits of using the fat as a heat shield and flavor enhancer while it cooks. If anything, fat down will smell out of this world during the cook on a UDS

BBQ Grail · 01-25-2009, 09:20 PM

Fat up or fat down...my brisket sucks lately.

I'm going to do whatever Bigmista does...

HeSmellsLikeSmoke · 01-25-2009, 09:27 PM

Here is some good reading on the fat cap up or down question from the archives

http://www.bbq-brethren.com/forum/ar...p/t-13021.html

bigabyte · 01-25-2009, 10:37 PM

I'm a fat cap down believer now. I used to be fat side up. I think it's better down. There is little benefit to rubbing the fat unless you are going to eat the fat too.

JamesB · 01-26-2009, 02:34 AM

I like the fat between the meat and the heat. On the UDSs, and WSM it's fat side down. On the offsets, it's fat side up. I rub both the fat and the lean. I still rub both sides though...

bowhnter · 01-26-2009, 07:24 AM

Quote:

Originally Posted by QDoc

The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts

not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?

I think he is asking about serving and if you put rub on the fat side when cooking (either up or down).

I do put rub on the fat side, but I really don't know why, it get's cut off before serving anyway.

bam · 01-26-2009, 09:28 AM

Fat side down 1 or 2 hours fat up the rest of the way on my bds.

Desert Dweller · 01-26-2009, 10:14 AM

Fat side well trimmed and then fat cap up. I do Brisket in my WSM with water in the bowl, but the self basting of fat cap up helps, I think. But then what do I know...

Markbb · 01-26-2009, 11:06 AM

Fat cap up in the spicewine.....

QDoc · 01-26-2009, 06:28 PM

http://www.bbq-brethren.com/forum/sh...ad.php?t=55517

This is the photo I was talking about. It is presented fat up covered with rub.

BigAl · 01-26-2009, 07:38 PM

I have done fat cap up and down with no triming, I perfer the ones done fat cap down...they just taste better and the brisket is just too tough to get any "self basting" from the fat cap up.

Panther5150 · 01-26-2009, 07:55 PM

Did a brisket last night in my new UDS and I did it fat side down. Turned out ok, I left it on too long. Need a new thermometer.

01-25-2009, 08:50 PM	#1
QDoc is one Smokin' Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas	Not your usual fat up fat down question The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?

01-25-2009, 08:57 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Depends somewhat on what cooker you are using. Anything vertical, it probably makes sense to have the fat cap on the bottom to help protect the meat from drying out due to the heat coming from below. If so, it makes no sense to put rub on the fat cap. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-25-2009, 09:01 PM	#3
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	MMMmmmmm...fat on top to drain into the meat....mmmmmmmmm __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

01-25-2009, 09:20 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Fat up or fat down...my brisket sucks lately. I'm going to do whatever Bigmista does... __________________ 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.

01-25-2009, 09:27 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Here is some good reading on the fat cap up or down question from the archives http://www.bbq-brethren.com/forum/ar...p/t-13021.html __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-25-2009, 09:08 PM	#4
Steve_M9 Full Fledged Farker Join Date: 06-29-08 Location: Fort Worth, TX	good question..."new" UDS and have not tried a brisket on it yet. I had not thought of this yet but I see the benefits of using the fat as a heat shield and flavor enhancer while it cooks. If anything, fat down will smell out of this world during the cook on a UDS

01-25-2009, 10:37 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm a fat cap down believer now. I used to be fat side up. I think it's better down. There is little benefit to rubbing the fat unless you are going to eat the fat too. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-26-2009, 02:34 AM	#8
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	I like the fat between the meat and the heat. On the UDSs, and WSM it's fat side down. On the offsets, it's fat side up. I rub both the fat and the lean. I still rub both sides though...

01-26-2009, 09:28 AM	#10
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	Fat side down 1 or 2 hours fat up the rest of the way on my bds.

01-26-2009, 10:14 AM	#11
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	Fat side well trimmed and then fat cap up. I do Brisket in my WSM with water in the bowl, but the self basting of fat cap up helps, I think. But then what do I know... __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

01-26-2009, 11:06 AM	#12
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Fat cap up in the spicewine.....

01-26-2009, 06:28 PM	#13
QDoc is one Smokin' Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas	http://www.bbq-brethren.com/forum/sh...ad.php?t=55517 This is the photo I was talking about. It is presented fat up covered with rub.

01-26-2009, 07:38 PM	#14
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	I have done fat cap up and down with no triming, I perfer the ones done fat cap down...they just taste better and the brisket is just too tough to get any "self basting" from the fat cap up. __________________ 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]

01-26-2009, 07:55 PM	#15
Panther5150 On the road to being a farker Join Date: 11-11-08 Location: Glendale, AZ by way of Pittsburgh, Pa	Did a brisket last night in my new UDS and I did it fat side down. Turned out ok, I left it on too long. Need a new thermometer. __________________ I have a fever, and the only prescription is, more cowbell!:twisted: UDS Weber gasser Brinkman gas smoker Weber Kettle

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