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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.


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Unread 08-26-2008, 01:12 PM   #16
barbefunkoramaque
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[quote=agentmichael;721427]some people say that the fat melts into the brisket, and giving it flavor, and moister, so fat cap up

When on top it melts mostly along the sides.

Some people say that the fat protects the meat from the heat, that the brisket might to greasy for the fat cap up,,,,so fat cap down

Yes the Fat protects the meat and does two things... First.. as it melts it GOES UP INTO THE MEAT.....Yes.. against gravity.... The weight of the meat above pressing down on the fat squeezes the fat into the meat before rendering out.

Now if you wrap early you may not noticed this distinction since you are essentially holding all the moisture using the foil as the barrier.

Also think of it this way. It acts as a bowl. The water and Blood CANNOT go through the fat. Its a barrier.

However, there are many fat side up Brisket that are good too. There was one in 1973 I tasted that was killer.

There's many ways. There is only one GOLDEN rule...making sure you equally place the heat resistant speakers inside the smoker to pound the meat.... oh and be sure Its James Brown's "Ain't it Funky" or Parliament's :Cosmic Slop" with Boosty Collins Live at the Houston Astrodome 1978. You don't do this and you need to quit making BBQ... cuz u ain't.

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Unread 08-26-2008, 07:20 PM   #17
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[quote=barbefunkoramaque;721549]
Quote:
Originally Posted by agentmichael View Post
There's many ways. There is only one GOLDEN rule...making sure you equally place the heat resistant speakers inside the smoker to pound the meat.... oh and be sure Its James Brown's "Ain't it Funky" or Parliament's :Cosmic Slop" with Boosty Collins Live at the Houston Astrodome 1978. You don't do this and you need to quit making BBQ... cuz u ain't.

Popdaddy
In all of the never-ending battles about the fat cap--this is probably the most valid (and funniest) posts I have ever read!
Thanks!

Some championship cooks know that you can cook wonderful brisket, brisket that friends and family love, briskets that the Judges find appealing and judge high, with absolutely NO FAT CAP!
NADA Fat Cap! ZILTCH Fat Cap! ZERO Fat Cap!
Trimmed as bald as a baby's butt!

It is a fact, so---

If ya like the fat cap up, cook it that way.
If ya like the fat cap down, cook it that way.
If ya like the fat cap on the side, cook it that way.
If ya like to "flip" or "rotate" around the fat cap, cook it that way.
If ya like to cut under the fat cap, insert rub and spices, then tie the fat cap back on, cook it that way.
If ya like to trim off the exterior fat, cook it that way.

It is all good eats.

TIM
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Unread 08-26-2008, 08:47 PM   #18
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[quote=The_Kapn;721829]
Quote:
Originally Posted by barbefunkoramaque View Post

In all of the never-ending battles about the fat cap--this is probably the most valid (and funniest) posts I have ever read!
Thanks!

Some championship cooks know that you can cook wonderful brisket, brisket that friends and family love, briskets that the Judges find appealing and judge high, with absolutely NO FAT CAP!
NADA Fat Cap! ZILTCH Fat Cap! ZERO Fat Cap!
Trimmed as bald as a baby's butt!

It is a fact, so---

If ya like the fat cap up, cook it that way.
If ya like the fat cap down, cook it that way.
If ya like the fat cap on the side, cook it that way.
If ya like to "flip" or "rotate" around the fat cap, cook it that way.
If ya like to cut under the fat cap, insert rub and spices, then tie the fat cap back on, cook it that way.
If ya like to trim off the exterior fat, cook it that way.

It is all good eats.

TIM
Couldn't agree more! Good eats is good eats. And from what I've seen just about everything on this forum is good eats.
I just couldn't resist the question as I knew I'd get some great answers and I did.
It's not unlike other things in life...some like it fat side up some like it fat side down, some like trimed other like to flip and rotate...it's all good.
I'll be experinenting and will post pics...........of the brisket!
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Unread 08-27-2008, 10:11 PM   #19
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NADA Fat Cap! ZILTCH Fat Cap! ZERO Fat Cap!
Trimmed as bald as a baby's butt!

Okay lets see... I have a 3 year old, and a 5 year old. Anyone knows at that age.... though hairless, there behinds under the skin are primarily cherub style baby fat.

Now about you challenge... as you are a KCBS chef...

So we don't get into a regional debate lets Remove Texas and only look at Competitions for argument's sake are "contests" that offer more than a $20000 purse or total prize money.

Take the top five in Brisket THIS YEAR

Remove everyone that Injects

Capitol City

1 ULCER ACRES BBQ
2 SMOKE THIS BBQ
3 SLOW AND EASY
4 SEDALIA MASTER BASTERS
5 QUAU

Stagecoach

1 BBQ Bullies
2 Smell My Butts BBQ
3 Smokealicious
4 Sug's Shack BBQ
5 Thom & Kyle's BBQ

Smoke on the Water

1 QUAU
2 KC Can Crew
3 Delta Smoke
4 J and J Redneck
5 Let's Kick Some Ash

Bloomin and Bluegrass

1 Lotta Bull
2 Bean Bandits
3 Big Daddy-Q
4 Cool Smoke
5 Long Dawgs Blue Smoke

Great American

1 BROTHERS WITH DIFFERENT
2 BREW 'N' BAR-B-QUE
3 FISHNET BBQ
4 MUNCHIN HOGS@THE HILTON
5 ALBERT'S ASH KICK'N BBQ
Incredible 200 teams in Brisket alone

The Great Pork Contest doesn't have Brisket as an entry

Variety Charity

1 The Pork Jesters
2 House Of Q
3 Mason Dixon Swine
4 Wasted-N-Basted
5 Big Daddy's Grill Chill

Blue Ridge

1 TARHEEL SMOKERS
2 MOUNTAIN MAGIC COUNTRY B
3 COOL SM0KE
4 LOTTA BULL BBQ
5 CAROLINA BARBEQUE CO.

Kiwanis Lawrenceburg

1 SWAMP BOYS BBQ, LLC
2 COLONEL E'S BBQ
3 LOTTA BULL
4 ULIKA
5 FIRE IN THE HOLE

SC Discovery

1 Learn2Q.com
2 Sue E Pigg
3 Red White & Que BBQ
4 Blackjack Barbecue
5 Divine Smoke

Okay now before we look at these guys they cannot have won in any of these competitions that ten years ago either did not exist (meaning the contest did not exist - OR THAT DID NOT HAVE A BRISKET EVENT.

NOTICE I AM LEAVING TEXAS OUT OF IT.

Now I would be interested in those that won with ZERO fat on their Brisket.

Huh Huh Come on Come on! Some of these guys are probably on this site.
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Unread 08-02-2009, 11:19 AM   #20
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oh hERE IS THE POST WITH COMMENTS
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Unread 08-02-2009, 01:45 PM   #21
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I never done the pocket thing, but these two snips from my cookin' site confirm that I think an injection late in the cook is worth trying out. I mentioned it just the other day in the "When Do you Inject?" thread.

(Brisket Page) - An injection technique that I picked up from fishlessman on the Big Green Egg Forum, calls for skipping an intital injection when the meat is raw, and shooting it toward the end of the plateau or before the rest. The meat takes the juice easier than when raw, and it adds a moisture and flavor bump at just the right time.


(Injection Page) TIP - I have gotten a couple of suggestions for using an injection in the later stages of a pork butt cook. This would be done during the plateau or right before foiling and holding. I think this is a very good idea, especially on pork as I often use a sop after pulling anyway.
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Unread 08-02-2009, 01:53 PM   #22
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Quote:
Originally Posted by thirdeye View Post
I never done the pocket thing, but these two snips from my cookin' site confirm that I think an injection late in the cook is worth trying out. I mentioned it just the other day in the "When Do you Inject?" thread.

(Brisket Page) - An injection technique that I picked up from fishlessman on the Big Green Egg Forum, calls for skipping an intital injection when the meat is raw, and shooting it toward the end of the plateau or before the rest. The meat takes the juice easier than when raw, and it adds a moisture and flavor bump at just the right time.


(Injection Page) TIP - I have gotten a couple of suggestions for using an injection in the later stages of a pork butt cook. This would be done during the plateau or right before foiling and holding. I think this is a very good idea, especially on pork as I often use a sop after pulling anyway.
I am definitely going to have to try this. I have tried injecting brisket and butts before. It seems to work a little better on the butt than the brisket. The mess almost doesn't make it worth it and it seems to me that when the meat is raw, all of the injection runs right back out of the holes. It makes sense to me if you did it right before you wrap or after the meat is tender, it would soak up the injection better.

My trigger finger is gettin itchy....
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Unread 08-02-2009, 02:13 PM   #23
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this is a dry injection of sorts
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