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View Poll Results: Do You Put Rub On The Brisket Fat Cap?
Yes, and I cook it fat side up 26 32.50%
Yes, and I cook it fat side down 35 43.75%
No, and I cook it fat side up 4 5.00%
No, and I cook it fat side down 15 18.75%
Voters: 80. You may not vote on this poll

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Old 07-08-2008, 08:12 PM   #31
JD McGee
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You forgot a category for those of us who flip our meat...I smoke 'em fat cap up for 1/2 the time...then down for 1/4...then up for the final 1/4...ala Paul Kirk. Trying a different method this weekend...so that may change depending on the outcome.
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Old 07-08-2008, 08:23 PM   #32
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I didn't forget about the flippers, I just figured that how you started your brisket was what made the most difference for this question.

Flippers, please don't feel left out!
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Old 07-08-2008, 08:24 PM   #33
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Quote:
Originally Posted by Ron_L View Post
Once, and for all...

1. Brisket fat cap down
2. Pork fat cap up
3. Beans in my chili
4. Water in my water pan
5. Briefs (if you can call them that )

Anything else?
Slather?
Foil?
Briquets?
Lump?
Pellets?
Rancher?
Kingsford?
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Old 07-08-2008, 08:47 PM   #34
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Quote:
Originally Posted by VisionQuest220 View Post
Yeah, do you season the fat cap? (The original question in the thread!)
Quote:
Originally Posted by trp1fox View Post
Slather?
Foil?
Briquets?
Lump?
Pellets?
Rancher?
Kingsford?
You guys just can't be satisfied, can you?

Season fat cap - Yes. Just 'cuz
Slather - nope.
Foil - Usually
Briquets - In the WSM
Lump - In the Egg or Good One
Pellets - In the FEC
Rancher - Yes
Kingsford - two bags of the old K left.
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Old 07-08-2008, 08:57 PM   #35
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I'm surprised by the voting so far.. I would have though no rub on the fat cap would have been more common.

For me :

no rub on the fat cap
fat side down
minor trimming on fat cap side to level out height difference a bit. Extensive fat trimming of the meat side and the entire perimeter.
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Old 07-08-2008, 08:59 PM   #36
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I used to season it, but the last 4 cooks or so I stopped rubbing the flat or the cap and haven't noticed a difference. In fact alot of people have commented that it taste better than usual. I was taught in my younger days it is all in the smoke and the wood you use for brisket.

I cook fat side up except for the one closest to the fire on my offset. The last two cooks I've noticed that the flat is a little dry on the one I put fat down. I am going to monitor it more closely next big cook, might need to just rotate it a little sooner.
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Old 07-09-2008, 07:17 AM   #37
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I use a slather of mustard, brown sugar and chopped up garlic on both sides and then put on the rub- both sides. I do need to improve it. Will try foiling it at 165 next time
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Old 07-09-2008, 12:04 PM   #38
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Quote:
Originally Posted by Solidkick View Post
I season the fat cap, and start it fat cap up, I'm a flipper.....
What he said.
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Old 07-09-2008, 01:43 PM   #39
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I like fat up, scored and rubbed.
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Old 07-09-2008, 03:16 PM   #40
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Seems like we have more flippers than previously suspected...NTTAWWT!
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Old 07-09-2008, 03:26 PM   #41
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I lightly trim the fat cap, removing anything that looks knarly, score it with a knife in crosshatch marks, trim the meat side, and season the entire thing including the fat cap.

I'm a flipper, so I usually start fat side down, but I often try other variations.
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Old 07-09-2008, 07:34 PM   #42
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Quote:
Originally Posted by Ceedubya View Post
I'm a flipper, so I usually start fat side down, but I often try other variations.
You mean like fat side up, you wild man?



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Old 07-09-2008, 09:22 PM   #43
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That would be a huge waste of rub IMO.
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Old 07-09-2008, 11:38 PM   #44
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Quote:
Originally Posted by ZILLA View Post
That would be a huge waste of rub IMO.
Hand that man a cigar!!!!!!!!!!!!!!!!!
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Old 07-10-2008, 06:06 AM   #45
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If you cook fat side down your bark looks nicer
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