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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 06-23-2004, 06:34 AM   #16
tommykendall
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Double fat insulation mod. Never tried bacon before John.
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Unread 06-23-2004, 07:38 AM   #17
kcquer
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Briskets are on sale this week $.99. I gonna do one fat cap up for first few hours then turn it, may foil it fat cap up so the flat gets all the rendering fat in the foil. May try one in a paper bag too.
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Unread 06-23-2004, 11:44 AM   #18
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$.99 Briskets? What store?
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Unread 06-23-2004, 01:18 PM   #19
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Quote:
$.99 Briskets? What store?
Apple Market, our little local weekly paper has three grocery inserts, Apple, Price Chopper and Hy-Vee, at least one of them has 99cent packers every month. Wal-marts everyday price is $1.39 and they will honor any of the local sale prices.
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Unread 06-23-2004, 01:21 PM   #20
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Quote:
$.99 Briskets? What store?
I am so tired, didn't even get it when replying, $.99 per pound. Didn't mean to get you excited Al, sorry :(
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Unread 08-21-2006, 07:56 AM   #21
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I dont know if what i do helps but i trim up most of the fat on my brisket and leave a layer on the fat cap side then i place the remaining pieces of fat over the top of the brisket, thus i have pretrimmed the fat which makes slicing easier and i have added fat to both sides of my brisket. now in my pit i normally cook at about 230 240 with fluctuations of 15+/- degrees.

my question after reading that article, is what would be considered a good rub to help lock in moisture? or what would be considered the main ingredient to form that barrier.
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Unread 08-21-2006, 10:35 AM   #22
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i don't flip mine either. just cook fat cap up.
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Unread 08-21-2006, 11:26 AM   #23
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I always cook fat side up.
But on the same note our smoker is a caurosel (sic) type and the heat is indirect, so all sides of the meat are heated equally.
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Unread 08-21-2006, 11:51 AM   #24
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Again, great info. I'm doing two briskets this weekend and I've decided fat side down. I am going to marinade one and not marinade the other. The one that I don't marinade I'll wrap about 2/3 of the way through. I better start my journal
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Unread 08-21-2006, 08:10 PM   #25
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whatever way you do it is the right way. it's your meat so cook it your way ( be the king) have it your way! who's to say what is right and who is wrong. Dam this is BBQ It's all good!
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Unread 08-21-2006, 08:48 PM   #26
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I cook mine fat side down.

Here's why: I cook on a Stumps Smoker and the heat source is at the bottom of the pit. And yes, the fat does help keep the bottom from drying out (I've tried fat up vs. fat down several times). If using a stick burner, I don't think it would make that much of a difference. The air flow in an off-set (a good one) pit allows the air to flow above and below the meat. The cooker I cook on works in a different way which can dry out the bottom of the meat.

I think what you're cooking on makes a huge difference.
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Unread 08-27-2007, 06:15 AM   #27
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Being from Ga, I have always associated BBQ as being pork, but I have always wanted to try brisket and just purchsed my 1st last night. I plan on cooking it within the next few days. This thread has been a great info source, and all my questions have been answered. Thanks guys!
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Unread 08-27-2007, 08:17 PM   #28
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I by no means have nailed a brisket but I can tell you I have had the best success fat side down . I have a chargriller with side fire box. I think I did my best brisket this past weekend. Was not store bought, brother-inlaw gave me some meat he said he would not cook and was needingt freezer space for he was ready to butcher again. Long story short fat side down about 8 hrs between 225 and 250 bout 10 lb. brisket just rotated it every couple hrs and sprayed with apple juice.
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Unread 08-27-2007, 08:37 PM   #29
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Ok if you are cooking over a high direct heat, it makes sense to go fat down to protect the meat from the chance of charring.

That said, I doubt that the fat can render itself upon the rest of the meat when cooking fat up.

I say cook it the way that works for you and be happy with it. It you are cooking your meat and it dries out, then you need to take it out of the smoker sooner. If it isn't getting cooked thoroughly leave it in the smoker longer. Neither of these two methods will be dependant upon whether you cook fat up or fat down.

Just my 2 cents!
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Unread 02-28-2011, 12:59 PM   #30
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Great info......Thanks all.....
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