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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-11-2013, 10:20 PM   #1
Mad About Que
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Default fat side where?

hey BWS guys... do y'all cook fat up or fat down on butts and briskets? saw something today that made me ask... I've been cooking fat down on both, but that might not be right... thoughts??
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Old 07-11-2013, 10:40 PM   #2
Garrett
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I don't have a Backwoods, but I've always put the fat cap towards the heat.
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Old 07-11-2013, 10:41 PM   #3
coastal
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I see a dramatic difference between the two but I also have a cheap smoker that is probably much hotter on the grates. With that said..fat side down gives me 200% better results.

I am no expert but it will be a while before I try fat side up again no matter what anyone says.
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Old 07-11-2013, 10:43 PM   #4
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I get much better bark when I do fat side down in any of my cookers
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Old 07-11-2013, 10:44 PM   #5
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I have a smoke similar to backwoods...

Some people leave the butts fat side up all the time, some trim all the fat off because they believe there is enough internal fat to render and keep it moist.

Out of old habits start mine fat side down until the bark begins firms up, then I put fat side up and finish. Right before I prepare for the rest I pull the fat off the top, re-season, and rest in a foil pan to catch any juices to mix with the pulled pork.

Just the way I was taught and it works well for me.
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Old 07-11-2013, 11:00 PM   #6
garzanium
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I've been taking notes on all my cooks..i mostly cook brisket.

I recently tried FSD for 4 hrs on the top rack, then moved it to a lower rack (middle)and flipped it over to FSU.I then wrapped it once it got some nice smoke on it...I may keep doing this, smoke ring was not ideal, but its not the biggest thing for me. More important to me,tenderness was there. see pics below


have never cooked using lower racks..only the higher ones and have played with FSU higher rack mostly and then moving brisket to a lower rack as top rack makes some mean ass bark.



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Old 07-11-2013, 11:38 PM   #7
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Trim it all off!!!!!!!!!!! Put it on however you want to, you don't need the fat cap or any of the exterior fat for that matter. I promise that it makes absolutely no difference. I cook exclusively on BWS.
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Old 07-11-2013, 11:40 PM   #8
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Depends on the cooker. Fat up in an offset, fat down in practically everything else especially when the heat source is directly below the meat.
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Old 07-12-2013, 08:06 AM   #9
Mad About Que
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On my offset I always cooked fat up.. on the BWS I've been cooking fat down. a video yesterday said something about it should be fat up in a BWS as the funky convection they have....

in by BWS I have heat shield and water pan, so no need for "heat barrier" in those bad boys.

just something I hadn't really given a lot of thought to. figured i'd ask.. go figure, now i'm more confused... hahhaahahaha but that don't take a lot to get me there..
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Old 07-12-2013, 08:47 AM   #10
5string
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Fat towards the heat
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Old 07-12-2013, 08:54 AM   #11
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seems to me that fat side up would help baste the meat IMHO.
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Old 07-12-2013, 09:53 AM   #12
oldbill
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Quote:
Originally Posted by chefhumma View Post
seems to me that fat side up would help baste the meat IMHO.
Well yes and no. The fat cap will help to retain moisture and will baste the sides as it renders out but it doesn't penetrate the meat as some believe. Usually if I don't need the fat to act as a heat shield I'll trim it to about 1/8 inch. Cooking fat side up the fat that is left will render and join with the rub to create a nice bark, leaving a sticky well seasoned crust. A heavy fat cap however, will really just prevent smoke and seasoning from penetrating the meat and will later be sliced off anyway when the meat is served, so it might as well be trimmed down as closely as possible and used to benefit the bark. This is particularly true with brisket but is also true with butts or any other large fat covered cuts.
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Old 07-12-2013, 11:43 AM   #13
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Thanks Bill should have scrolled down more
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Old 07-12-2013, 11:58 AM   #14
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I have a new brausnful Hondo offset smoker I put the brisket fartherest away from the fire witht he fat side away should i be having the fat cap point toward the fire instead and should i move it to the middle of the pit ?
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Old 07-12-2013, 12:22 PM   #15
John Bowen
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I start fat side up and if I wrap then I put it fat side down in the pan.

The last two times I have smoked a butt I have tried an apple juice type spray and I have cooked the butts fat side down the whole time. To be honest I can't really tell any difference and the color looks like a million dollars.

Go figure.
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