Fat side up or down?

Capn Kev · 08-23-2011, 04:37 PM

I'd like to get feedback from competition cooks...

When you foil your brisket do you put it back on the cooker fat side up, or fat side down? ...and is this dependent upon whether or not you add some type of liquid in the foil. I have my own opinion, but I'm curious to see what everyone else thinks.

Kev

kcmike · 08-23-2011, 04:52 PM

I leave mine fat-side down 100% of the time. I do this for two reasons:

Fat-down acts as a skid plate as I move my briskets around the pit.
Keeping the lean-side up helps protect the appearance of the bark I've created.

ssbbqguy · 08-23-2011, 04:56 PM

It gets trimmed around here. I like more bark less fat. Steve.

bam · 08-23-2011, 07:07 PM

Fat side down.

boogiesnap · 08-23-2011, 07:12 PM

i'm a fat cap down guy. in WSM's. however, i think this an excellent question, now that i think about it for a minute.

when you foil your ribs with whatever, the meaty side goes down, into the liquid, and retains alot of that flavor.

i don't see the "bark" on my ribs damaged by this.

just goes to stand, if you're looking to add flavor, that fat cap up in foil would do the same.

but then again beef is a whole different animal than pork.

interesting thought. i will have to do some R&D.

mobow · 08-23-2011, 07:16 PM

after trimming i don't have a fat side

tugbone · 08-24-2011, 08:28 AM

we dont foil but we cook fat up.

NCSU-Q · 08-24-2011, 08:33 AM

fat down

Fat Woody · 08-24-2011, 09:30 AM

We're in the "full trim" camp now, but before I started removing all the fat

, I cooked fat down then flipped into the foil...

long haired hippie · 08-24-2011, 10:44 AM

I don't foil.
Fat up.

Jeff_in_KC · 08-24-2011, 12:21 PM

Down.

Three porks · 08-24-2011, 12:43 PM

Fat cap down entire cook time then fat up/meat down in the resting phase. Foil yes!

Sent from my ADR6350 using Tapat alk

Lake Dogs · 08-24-2011, 12:54 PM

Same as KC Mike; down.

pigmaker23 · 08-24-2011, 05:23 PM

100 % Fat Cap Down at al times....

KC_Bobby · 08-24-2011, 07:04 PM

I cook pork collar instead

fat cap left

08-23-2011, 04:37 PM	#1
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	Fat side up or down? I'd like to get feedback from competition cooks... When you foil your brisket do you put it back on the cooker fat side up, or fat side down? ...and is this dependent upon whether or not you add some type of liquid in the foil. I have my own opinion, but I'm curious to see what everyone else thinks. Kev __________________ Kevin Feit Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

08-23-2011, 04:52 PM	#2
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	I leave mine fat-side down 100% of the time. I do this for two reasons: Fat-down acts as a skid plate as I move my briskets around the pit. Keeping the lean-side up helps protect the appearance of the bark I've created. __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle

08-23-2011, 07:07 PM	#4
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	Fat side down. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

08-23-2011, 07:12 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i'm a fat cap down guy. in WSM's. however, i think this an excellent question, now that i think about it for a minute. when you foil your ribs with whatever, the meaty side goes down, into the liquid, and retains alot of that flavor. i don't see the "bark" on my ribs damaged by this. just goes to stand, if you're looking to add flavor, that fat cap up in foil would do the same. but then again beef is a whole different animal than pork. interesting thought. i will have to do some R&D. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-23-2011, 07:16 PM	#6
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	after trimming i don't have a fat side __________________ WSM 22.5, MCBJ, In The Key Of Que

08-23-2011, 04:56 PM	#3
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	It gets trimmed around here. I like more bark less fat. Steve.

08-24-2011, 08:28 AM	#7
tugbone On the road to being a farker Join Date: 10-26-09 Location: West Babylon,ny Downloads: 0 Uploads: 0	we dont foil but we cook fat up. __________________ Babylon Grillbillies

08-24-2011, 08:33 AM	#8
NCSU-Q Got Wood. Join Date: 09-29-10 Location: Mint Hill, NC Downloads: 0 Uploads: 0	fat down

08-24-2011, 09:30 AM	#9
Fat Woody Take a breath! Join Date: 03-29-09 Location: Lenexa, Kansas Downloads: 0 Uploads: 0	We're in the "full trim" camp now, but before I started removing all the fat , I cooked fat down then flipped into the foil... __________________ Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!"

08-24-2011, 10:44 AM	#10
long haired hippie Is lookin for wood to cook with. Join Date: 01-31-11 Location: Ottumwa, Iowa Downloads: 0 Uploads: 0	I don't foil. Fat up.

08-24-2011, 12:21 PM	#11
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Down. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

08-24-2011, 12:43 PM	#12
Three porks Full Fledged Farker Join Date: 01-19-10 Location: Champaign, IL Downloads: 0 Uploads: 0	Fat cap down entire cook time then fat up/meat down in the resting phase. Foil yes! Sent from my ADR6350 using Tapat alk __________________ Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle

08-24-2011, 12:54 PM	#13
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Same as KC Mike; down. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

08-24-2011, 05:23 PM	#14
pigmaker23 is one Smokin' Farker Join Date: 08-17-06 Location: Albany, NY Downloads: 0 Uploads: 0	100 % Fat Cap Down at al times.... __________________ Eric Johnson / "The Sultan of Smoke" Mr. Bobo's Traveling BBQ Allstars ! *2009 Jack Daniels World BBQ BrisketChampion* *_______________________________________* *Backwoods Fatboy (2) & a Chubby* *Jedmaster " BabyJed" Ring of Fire* *OK Joe 84" Offset* *Meadowcreek PR -72 Trailer*

08-24-2011, 07:04 PM	#15
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	I cook pork collar instead fat cap left __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

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