Turning meat? - Page 3

Oldschoolbbq · 02-28-2011, 04:36 PM

I always leave my fat up on anything, especially if it is all the same meat. Gather like sizes,compute time with the largest,cook at 200*F to 225*F and leave the lid shut until time is up or a probe shows IMT of the average one is 200*F.

I feel if it is cooking, why lose heat and time

Just MHO,hope it helps and rememberto>

Sean "Puffy" Coals · 03-01-2011, 10:21 AM

The few briskets I have attempted have been cooked fat-side up, but that article is making me re-consider.

On a side note, when cooking fat side up, doesn't scoring the fat cap just create a pathway for the juices to run off the sides of the meat? I wonder if it would make a difference if you made little pot-holes in the fat cap, perhaps with a spoon or something? Or penetrated the fat cap and down into the meat with a big fork or something and spread the holes open for the rendered fat to run into? I dunno, just spit-ballin...

Randbo · 06-16-2011, 09:32 AM

I just did my third brisket. I trimmed all of the fat down to 1/4" thickness. I cooked it with the fat side up 10 hours at 225 to 250 then 2 hours in foil, and I opened up the vents to stay above 250. When I foiled it I put in 1 cup of water with 1 teaspoon of beef bouillion. It came out very tasty.

Randbo · 06-16-2011, 02:31 PM

Chezmatt · 06-16-2011, 09:49 PM

I've only done a few briskets, so I'm no expert, but here's my take on this: In a WSM (or any other vertical water smoker), the water pan is supposed to act as a barrier between the coals and the meat, and the dome temperature is often higher than the grill temperature. Given those two factors, isn't it likely that the higher temp is actually ABOVE the brisket? And if so, shouldn't the fat cap be up both to baste the brisket and to protect it from the higher temp?

02-28-2011, 04:36 PM	#31
Oldschoolbbq Full Fledged Farker Join Date: 05-14-10 Location: Gibsonburg,Ohio Downloads: 0 Uploads: 0	kcquer...........................................; }- I always leave my fat up on anything, especially if it is all the same meat. Gather like sizes,compute time with the largest,cook at 200F to 225F and leave the lid shut until time is up or a probe shows IMT of the average one is 200*F. I feel if it is cooking, why lose heat and time Just MHO,hope it helps and rememberto> __________________ SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!

03-01-2011, 10:21 AM	#32
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	The few briskets I have attempted have been cooked fat-side up, but that article is making me re-consider. On a side note, when cooking fat side up, doesn't scoring the fat cap just create a pathway for the juices to run off the sides of the meat? I wonder if it would make a difference if you made little pot-holes in the fat cap, perhaps with a spoon or something? Or penetrated the fat cap and down into the meat with a big fork or something and spread the holes open for the rendered fat to run into? I dunno, just spit-ballin... __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

06-16-2011, 09:32 AM	#33
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	I just did my third brisket. I trimmed all of the fat down to 1/4" thickness. I cooked it with the fat side up 10 hours at 225 to 250 then 2 hours in foil, and I opened up the vents to stay above 250. When I foiled it I put in 1 cup of water with 1 teaspoon of beef bouillion. It came out very tasty. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

06-16-2011, 02:31 PM	#34
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	__________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit, Last edited by Randbo; 06-16-2011 at 03:15 PM.. Reason: trying to get my photo in

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06-16-2011, 09:49 PM	#35
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA Downloads: 0 Uploads: 0	I've only done a few briskets, so I'm no expert, but here's my take on this: In a WSM (or any other vertical water smoker), the water pan is supposed to act as a barrier between the coals and the meat, and the dome temperature is often higher than the grill temperature. Given those two factors, isn't it likely that the higher temp is actually ABOVE the brisket? And if so, shouldn't the fat cap be up both to baste the brisket and to protect it from the higher temp?