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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 08-23-2011, 04:37 PM   #1
Capn Kev
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Default 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.

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Old 08-23-2011, 04:52 PM   #2
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I leave mine fat-side down 100% of the time. I do this for two reasons:
  1. Fat-down acts as a skid plate as I move my briskets around the pit.
  2. Keeping the lean-side up helps protect the appearance of the bark I've created.

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Old 08-23-2011, 04:56 PM   #3
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It gets trimmed around here. I like more bark less fat. Steve.
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Old 08-23-2011, 07:07 PM   #4
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Fat side down.
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Old 08-23-2011, 07:12 PM   #5
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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.
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Old 08-23-2011, 07:16 PM   #6
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after trimming i don't have a fat side
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Old 08-24-2011, 08:28 AM   #7
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we dont foil but we cook fat up.
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Old 08-24-2011, 08:33 AM   #8
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fat down
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Old 08-24-2011, 09:30 AM   #9
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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...
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Old 08-24-2011, 10:44 AM   #10
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I don't foil.
Fat up.
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Old 08-24-2011, 12:21 PM   #11
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Down.
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Old 08-24-2011, 12:43 PM   #12
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Fat cap down entire cook time then fat up/meat down in the resting phase. Foil yes!

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Old 08-24-2011, 12:54 PM   #13
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Same as KC Mike; down.
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Old 08-24-2011, 05:23 PM   #14
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100 % Fat Cap Down at al times....
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Old 08-24-2011, 07:04 PM   #15
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I cook pork collar instead

fat cap left
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