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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-29-2010, 08:12 AM | #1 |
Got rid of the matchlight.
Join Date: 12-07-09
Location: St. Louis
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First Brisket Question
I am smoking a 7 1/2 lbs brisket on a New Braunfels (Bandera) smoker...I plan to cook it at 225 for about 10-12 hours...my question is..would you recommend that I cook it fat side up without flipping? I was thinking about flipping every 2 hours, but I don't like all the juices running out when I do that. Any advice would be helpful. Thanks
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05-29-2010, 08:25 AM | #2 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.
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Fat side up for the 1st half. Then flip for the last half. IMO
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05-29-2010, 09:35 AM | #3 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I don't think it will take that long, 8-10 hours is my guess. Now, it might take that long if you are opening up your smoker every 2 hours. You don't need to flip but once if at all. Flipping once is mainly necessary on a UDS.
I am a fat side down guy myself but someone did a test and they could not tell the difference either way. That being said, I think the consensus on the board is fat side towards the heat which in a bandera is fat side down. The fat layer buffers the heat.
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Wannabe BBQ Illuminati |
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05-29-2010, 09:44 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The age old question. And you aren't going to get a definitive response. On my Bandera I was a fat up guy.
However, I believe most of us are going to suggest you not flip it.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-29-2010, 09:50 AM | #5 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Fat cap down...cook it till it's done (when you can slide a probe into the flat with little resistance)...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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05-29-2010, 10:11 AM | #6 |
Got Wood.
Join Date: 05-22-10
Location: Pittsburg,Tx
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I say fat side up...all the way through, letting the melting fat travel down through the meat. 185-225 degrees for 10-12 hours has always worked for me. I know my temp zone looks a little loose, but I don't like constantly messing with my air trying to get the perfect temp.
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05-29-2010, 11:21 AM | #7 |
Got rid of the matchlight.
Join Date: 12-07-09
Location: St. Louis
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Thanks for all the great responses...I guess I will try it fat side up this time and see what happens. I'll post the results.
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05-29-2010, 01:10 PM | #8 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
remember at 225, the odds that your meat is going to cook in an envelope of 225 heat is minuscule even if a therm right next to it reads 225. In addition, 225 is damn close to NOTHING land... the zone where nothing but taking on smoke and drying occurs (about 212). The primary reason briskets take forever to cook and dry out at this temp is because they basically spend a ,lot of time just sitting there. forget what you have heard and let that smoker cook at its natural temp (depending on the fire) at about 250 - 300 away from the fire inlet and enjoy.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-29-2010, 01:15 PM | #9 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
It DOES when it melts form a barrier that helps with moistness. Which is why, yes, doing a brisket upside down also forms a bowl of sorts that keeps the liquids in a bit. Either way up or down would be great for a NBS and where is this 185 - stuff coming from. Is someone playing a huge joke on us?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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Thanks from:---> |
05-29-2010, 02:37 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Go hot and fast. Never look back.
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