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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 02-13-2008, 06:11 PM   #31
smokeandbeer
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I trim 'em pretty close, and go fat cap up on the CG. Have not tried one in the vertical yet.
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Unread 02-13-2008, 06:18 PM   #32
JimT
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Default What a downer!

Fat side down is the only way to go in a WSM!!!





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Unread 02-13-2008, 11:04 PM   #33
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I am suprised. I am new to smoking and have not done brisket yet but I have made a pastrami from a corned beef. Main experience is grilling tri-tips and those are done fat up so when the fat renders out it goes in to the meat also keep flare ups down to a minimum. Smoking is obvioulsy different. You are not going to render fat all the way out. I will try it fat down next time.
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Unread 02-14-2008, 11:45 AM   #34
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I put mine on fat cap up for 1 hour then flip to fat side down.
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Unread 02-14-2008, 11:53 AM   #35
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trimmed and flipped
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Unread 02-14-2008, 12:57 PM   #36
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Quote:
Originally Posted by Bigdog View Post
I heard that he ran out of salt and pepper so he can't cook.
Maybe Unka Pete can spot him some
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Unread 02-14-2008, 01:12 PM   #37
Bigdog
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Quote:
Originally Posted by willkat98 View Post
Maybe Unka Pete can spot him some
That's what I was thinking.
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Unread 02-14-2008, 02:57 PM   #38
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Quote:
Originally Posted by willkat98 View Post
Crap, I thought Leebo was back!
Yeah - I was gonna thank Leebo again for this thread. I've been doing mine cap down on the WSM and haven't noticed any discernable difference. Could be because of my foil blanket mod though.
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Unread 02-15-2008, 07:30 AM   #39
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Fat cap up on lower level.... water pan protected.
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