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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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Old 02-13-2008, 07:51 AM   #16
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Quote:
Originally Posted by The_Kapn View Post
Fat Cap OFF works wonderful for me.

TIM
Good one Tim!

I trim mine down to 1/4" fat cap and do it fat cap down in the cooker then fat cap up in the cooler.
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Old 02-13-2008, 08:13 AM   #17
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I cook mine fat side up in my WSM and BWS. I usually flip about 3-4 hours into the cook. That has worked for me...
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Old 02-13-2008, 08:22 AM   #18
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Crap, I thought Leebo was back!
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Old 02-13-2008, 08:38 AM   #19
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up on top rack ..down on bottom since i use sand in my pan
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Old 02-13-2008, 09:20 AM   #20
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I also trim mine to about 1/4" and trim away the vast majority of the fat between point and flat. That chunk doesn't render anyway! I'm going to try fat down , mostly because I want to eliminate the grate marks on the meat from cooking fat side up.
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Old 02-13-2008, 11:08 AM   #21
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Fat side down.
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Old 02-13-2008, 11:29 AM   #22
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I always cook flats, and smoke them fat side down. Brian
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Old 02-13-2008, 11:52 AM   #23
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Quote:
Originally Posted by willkat98 View Post
Crap, I thought Leebo was back!
That was my first thought as well.
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Old 02-13-2008, 11:59 AM   #24
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I've been doing fat side down for a while now and they have been turning out great.
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Old 02-13-2008, 12:03 PM   #25
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Quote:
Originally Posted by jt View Post
That was my first thought as well.
I heard that he ran out of salt and pepper so he can't cook.
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Old 02-13-2008, 12:17 PM   #26
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I vote fat side down, as this is how I cook on my WSM and offset. The theory of the fat layer protecting the meat from the heat makes sense to me.

Question though, I have a Backwoods party on the way. Would a backwoods cooker need to be fat up or fat down? Seems like its heat source is coming from top and bottom.
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Old 02-13-2008, 01:57 PM   #27
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I cook fat side down. Never thought about how I placed it in the cooler. I will try fat up in cooler.
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Old 02-13-2008, 02:26 PM   #28
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Used to be up, have switched to down, well, for now anyway.
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Old 02-13-2008, 03:05 PM   #29
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I voted both. But I've recently been doing them fat down and really have noticed a positive difference.
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Old 02-13-2008, 04:17 PM   #30
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Quote:
Originally Posted by The_Kapn View Post
Fat Cap OFF works wonderful for me.

TIM
Ditto!
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