Yet another brisket ??

firefighter4634 · 09-22-2011, 08:16 PM

I have done some searching and reading about using foil pan for brisket. My question for those that have tried it do you cook fat side up or down? Seems like fat side up would allow the juices and drippings in the pan to get into the meat to ad flavor but it might also not make for a good bark on the meat.

HeSmellsLikeSmoke · 09-22-2011, 08:23 PM

I put the fat cap toward the heat source. This keeps the rub in place as well as protects the meat from drying out. I don't think that the fat dripping down actually penetrates. So in vertical smokers it's fat cap down for me.

firefighter4634 · 09-22-2011, 09:20 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I put the fat cap toward the heat source. This keeps the rub in place as well as protects the meat from drying out. I don't think that the fat dripping down actually penetrates. So in vertical smokers it's fat cap down for me.

I understand the putting the fat cap towards the heat source. The Backwoods smoker with its downdraft system this would mean cooking with the fat cap up. But if you put the fat cap up with the brisket in a foil pan wouldn't the rub get washed off from sitting in the juices in the bottom of the pan?

09-22-2011, 08:16 PM	#1
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	Yet another brisket ?? I have done some searching and reading about using foil pan for brisket. My question for those that have tried it do you cook fat side up or down? Seems like fat side up would allow the juices and drippings in the pan to get into the meat to ad flavor but it might also not make for a good bark on the meat. __________________ BWS Fatboy

09-22-2011, 08:23 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I put the fat cap toward the heat source. This keeps the rub in place as well as protects the meat from drying out. I don't think that the fat dripping down actually penetrates. So in vertical smokers it's fat cap down for me. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

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