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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-19-2005, 11:54 AM   #1
ckkphoto
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Default Fat side Up or down, the poll.

I am curious about how the water pan affects the results with a brisket.
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Old 08-19-2005, 12:18 PM   #2
Solidkick
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Default RE: Fat side Up or down, the poll.

In order to answer correctly, I had to add an option...
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Old 08-19-2005, 12:24 PM   #3
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Default RE: Fat side Up or down, the poll.

Couldn't answer accurately so chose either way. I do fat cap down, but it depends on what cooker I am using if there is a water pan or not.
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Old 08-19-2005, 12:34 PM   #4
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Default RE: Fat side Up or down, the poll.

Fat down with water pan, baby.
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Old 08-19-2005, 12:58 PM   #5
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Down with pan
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Old 08-19-2005, 02:23 PM   #6
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Down/pan
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Old 08-19-2005, 02:46 PM   #7
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this is what I was thinking...the fat cap would seem to be a necessary heat shield when using sand or no water, but using water IME has kept the bottom from burning. When my water pan rusted a hole, I had to start cooking fat down (yes I flip halfway). So I decided to run the poll and see if there is a correlation between water pan and up/down preference.
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Old 08-19-2005, 03:09 PM   #8
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Buy a replacement water pan...
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Old 08-19-2005, 03:25 PM   #9
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You forgot an option - "mine sucks every time I tried"
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Old 08-19-2005, 03:43 PM   #10
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Quote:
Originally Posted by tommykendall
You forgot an option - "mine sucks every time I tried"
That was the case for me pryor to finding the Brethren!
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Old 08-19-2005, 04:23 PM   #11
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Sod goes green side up, brisket cooks fat cap down. If only every thing was so simple.
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Old 08-19-2005, 06:54 PM   #12
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Default Neither!?!

actually if im only doing 1-2 whole briskets I trim almost all the fat off, maybe leaving 1/8" - 1/4" on it. Where ever there is heavy fat I will hack it out put on the rub use a waterpan and when I add fuel I will also spray with whatever concoction I choose. My therory which seems to work, fat will only melt off so much, therefore you have a finished untrimmed brisket with 1/4" of seasoned fat over meat. Most dining guests logic " O' fat lets cut it off and not eat it" ok now that seasoning is wasted and your meat is only half seasoned. but by leaving a small amount of fat it melts away marries with seasoning and is deposited onto the meat still leaving "fat moisture" during the cooking proccess. I almost never put in foil and have a moist and firm (Not tough) finished product. Although last time after 6 hrs I put into foil for 2hrs then out again for 1hr, results were very good just on the verge of falling appart but still remaining intact. I prefer not to have my brisket fall appart that should be left for pulled pork. Just my 2 cents
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Old 08-19-2005, 10:25 PM   #13
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Default Re: RE: Fat side Up or down, the poll.

Quote:
Originally Posted by jt
Fat down with water pan, baby.
Ditto mod
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Old 08-20-2005, 07:34 AM   #14
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Default RE: Re: RE: Fat side Up or down, the poll.

I fold`em.
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Old 08-20-2005, 07:46 AM   #15
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Default RE: Re: RE: Fat side Up or down, the poll.

Quote:
That was the case for me pryor to finding the Brethren!
Heck, I didn't even know what a brisket was before I came here. I had heard of it but never had any.
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