The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-12-2010, 02:52 PM   #1
HUCKS
Knows what a fatty is.
 
HUCKS's Avatar
 
Join Date: 07-17-09
Location: adel,georgia
Downloads: 0
Uploads: 0
Default brisket

ok to get a debate going again.brisket fat up or down and why.i do cook mine with fat up.my only problem is in theory i do not inject.so there for all my rub get washed off with the fat rendering though.is this a problem or more so in my mind only.
__________________
lightning strike bbq
HUCKS is offline   Reply With Quote


Unread 07-12-2010, 02:56 PM   #2
MechMedic130
Found some matches.
 
MechMedic130's Avatar
 
Join Date: 07-09-10
Location: Rochester NY
Downloads: 0
Uploads: 0
Default

Up keeps the meat moister as the fat drips back down through the meat.
MechMedic130 is offline   Reply With Quote


Unread 07-12-2010, 02:58 PM   #3
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Downloads: 0
Uploads: 0
Default

I can only speak from my experience and from all that I've learned from everyone here. I cook mine fat side down and I do not inject. I've never had my rub wash off and I cook high heat. 325-350. You can get many different answers on this but even if you chose to do fat side up I dont think it would affect your rub on the bottom. I'd try fat side down first and see how you like that. There is no wrong answer here you just have to practice practice practice. Others will chime in on this to help soon.
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Unread 07-12-2010, 03:01 PM   #4
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

I think it depends on the direction of heat and the type of cooker you have. In my Eggs I cook fat down the entire cook, and in my BDS's I cook the majority of the time fat down. The fat acts as a heat buffer of sorts. One of my buddies cooks on an offset that draws the heat above the cooking grate, and he cooks most of the time with the fat up.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 07-12-2010, 03:59 PM   #5
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MechMedic130 View Post
Up keeps the meat moister as the fat drips back down through the meat.
Old wives tail. Fat does not soak into the meat. When fat begins rendering its being pushed OUT the pores of the meat which disproves that theory.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 07-12-2010, 04:09 PM   #6
mberry47
Found some matches.
 
Join Date: 09-04-08
Location: Richardson, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Old wives tail. Fat does not soak into the meat. When fat begins rendering its being pushed OUT the pores of the meat which disproves that theory.
completely agree. not only that, but unless you're a high heat guy, the fat mostly doesn't render at all. mine is fat side down, mostly because the fire is below and secondly because the rub looks better that way.
mberry47 is offline   Reply With Quote


Unread 07-12-2010, 04:20 PM   #7
devious
is one Smokin' Farker
 
devious's Avatar
 
Join Date: 12-08-09
Location: Bellevue Nebraska
Downloads: 0
Uploads: 0
Default

fat side down.
__________________
Big Red Kenmore gasser, Black Shirt UDS,Large BGE
devious is offline   Reply With Quote


Unread 07-12-2010, 04:21 PM   #8
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Kinda a personal preference. Sometimes i like the top side and other times i don't mind the bottom side
1FUNVET is offline   Reply With Quote


Unread 07-12-2010, 04:39 PM   #9
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

Personal preference.............All the way. You'll get 10 for and 10 against, it's smoking meat, not baking a cake (where everything has to be exact).....enjoy it and learn what makes you and your crew the happiest and that will become the only way. Me, Fat up on everything! just sayin'
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
2 - Super FAST, Super ACCURATE Green Thermapen1 splashproof)

"A good friend will come and bail you out of jail, your best friend will be sitting right beside you on the bench saying "What a Ride!" WooHoo
aquablue22 is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 48 03-14-2014 06:54 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then Butt_Pirate Q-talk 10 07-03-2011 10:55 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do fireman_pete Q-talk 45 08-30-2010 10:39 AM
UDS Brisket PRON (my 1st brisket...done) KSims1868 Q-talk 16 05-10-2010 08:43 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:19 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts