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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.


View Poll Results: Brisket on WSM: Fat side up or fat side down?
Fat side up 30 32.26%
Fat side down 47 50.54%
I've tried both with equal results 16 17.20%
Voters: 93. You may not vote on this poll

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Unread 07-05-2006, 09:33 PM   #1
LeeBo
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Default Brisket on WSM

For those smoking with a WSM, do you smoke briskets fat side up or fat side down?
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Unread 07-05-2006, 09:36 PM   #2
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Always down, to protect from the heat source.

Might not mean chit above the water pan, but at the upper level, cap down, per Jim Minion, and the fat renders out, protecting the meat
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Unread 07-05-2006, 09:56 PM   #3
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im getting a WSM, and from the look of the cooker i would cook fatside down due to cookin directly over the heatsource, even though there is a buffer there i would imagine it would work better fat side down
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Unread 07-05-2006, 09:57 PM   #4
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Fat cap down. Here are several threads on this topic - enjoy...

http://www.bbq-brethren.com/forum/sh...light=fat+side

http://www.bbq-brethren.com/forum/sh...light=fat+side

http://www.bbq-brethren.com/forum/sh...hlight=fat+cap
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Unread 07-05-2006, 10:18 PM   #5
LeeBo
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Quote:
Originally Posted by tommykendall
Fat cap down. Here are several threads on this topic - enjoy...
Good reading.... I shoulda searched first.
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Unread 07-06-2006, 02:13 AM   #6
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Fat cap down. Seems counterintuitive, but it's the right thing to do.
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Unread 07-06-2006, 02:18 AM   #7
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Cap down, but I've had similar results from both. So thats what I voted!

....but then I don't think I've cooked enough Briskets in exactly the same conditions to comment......but as this is the internet.....
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Unread 07-06-2006, 08:11 PM   #8
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Never used a WSM, but all mine go fat cap up. Looks as though I am the only one saying that, but the fat drips all over the rest on top. Just me though.
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Unread 07-06-2006, 08:46 PM   #9
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Quote:
Originally Posted by Doorbusters
Never used a WSM, but all mine go fat cap up. Looks as though I am the only one saying that, but the fat drips all over the rest on top. Just me though.
Doorbusters, I was a fat cap up guy too, until I got intrested in the threads on this forum about up or down, and I did a side by side, and decided that fat cap down was overall the best option for brisket. Works for me, YMMV.
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Unread 07-06-2006, 11:06 PM   #10
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I actually flip mine sometime during the cook. I usually sart with cap up and then down at the end. Granted, I've only done 2 so far and the first one was a disaster. The seond one turned out pretty OK.
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Unread 02-13-2008, 02:56 AM   #11
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I follow the Baron of BBQ's brisket by halves, estimate the cook time at 1:20 to 1:30/ lb, start it fat side down run down half the time, flip it over FSU run half the remaining time, flip it FSD run half te remaining time, flip it FSU run out the rest of the time.

Ergo it spends 62.5% fat side down, and 37.5% fat side up.

So perhaps I should change my vote to more down than up, or try it fsu to start and see how that works?
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Unread 02-13-2008, 05:42 AM   #12
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I go fat down on the WSM and fat up in the cooler.

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Unread 02-13-2008, 06:15 AM   #13
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Always 1000% fat up for me!

I started off doing briskets fat up and then with all the talk about fat down protecting etc., I decided to give it a try fat down. First one I did wasn't close to my fat up, so I figured it was something I did so I gave it a shot a couple more times with similar results. So now I stick to what works and fat up, fat up, fat up is my preferred and only method!

FWIW, I've done them both ways on my Gator Pit and Primos and the fat side up always comes out superior to the fat down!

Have I mentioned I like to cook my briskets fat side up?? Sometimes I have a problem making my self clear!
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Unread 02-13-2008, 06:23 AM   #14
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Fat Cap OFF works wonderful for me.

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Unread 02-13-2008, 06:25 AM   #15
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Fat side down for me. Lately it has been mostly fat side off. I started trimming mine a whole lot closer than I used to and am enjoying the results. Cutting down to about a 1/4" cap and dam near seperating the point and flat to get as much of the fat out as I can. Then inject with a modified version of Dr BBQ's big beef injection and marinade overnight. The brisket cooks faster and has a great flavor.
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