A Brisket Cooking Question

Vince RnQ · Jul 8, 2008

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 · Jul 8, 2008

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 · Jul 8, 2008

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 · Jul 8, 2008

I rub my fat!

Divemaster · Jul 8, 2008

Brian in Maine said:
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....

trp1fox said:
I rub my fat!

Figures.....

Westexbbq · Jul 8, 2008

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

Porky · Jul 8, 2008

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

bowhnter · Jul 8, 2008

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

Arlin_MacRae · Jul 8, 2008

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

Alexa RnQ · Jul 8, 2008

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

See, VQ, you even got bonus grooming tips! :mrgreen:

twistedpinion · Jul 8, 2008

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 · Jul 8, 2008

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

Mo-Dave · Jul 8, 2008

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 · Jul 8, 2008

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 · Jul 8, 2008

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

sampson · Jul 8, 2008

I think the question here should be, what does a GC do with his??? Come on Vince, give it up:redface:

bowhnter · Jul 8, 2008

DivaHerself said:
See, VQ, you even got bonus grooming tips! :mrgreen:

I really really want to respond here :biggrin:8), but since it's qtalk...:wink:

Big George's BBQ · Jul 8, 2008

I have started to trim the hat cap some. I put rub on the whole thing- will start to do it just before I put it omn the smoker too

HolySmoke · Jul 8, 2008

We trim our fat and rub it all over...:biggrin:

- fat cap up on the WSM's
- fat cap down on pit
- fat both ways on offsets...

Vince RnQ · Jul 8, 2008

sampson said:
I think the question here should be, what does a GC do with his??? Come on Vince, give it up:redface:

I'm happy to answer my own question!

I, like most everyone, trim the fat cap as necessary. I cook fat side down in my WSM and do not season the fat cap. It just seems like a waste of rub to me since so much of the fat renders away, taking the rub with it.

However, I think shirt is what really does the trick!

A Brisket Cooking Question

Do You Put Rub On The Brisket Fat Cap?

Yes, and I cook it fat side up

Yes, and I cook it fat side down

No, and I cook it fat side up

No, and I cook it fat side down

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