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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 07-28-2004, 11:22 AM   #1
BigAl
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Default Brisket Fat Cap Down Test Results

Bdrothers, Monday I smoked my first fat cap down brisket. From another of my posts:

Quote:
10 lb Brisket, full pot of Beans, rack of BBR above a full cast iron pot of beans above heat sheild going since 9 am with smoke fron Tim's FL Oak how better can a Monday get unless you gots a job! :D

Brisket was in frig for 24 hrs with www.TexasBBQRub.com applied over Worcestershire Sauce... Ribs same except Honey before dry rub applied.
About 10:00 pm, the Temp probe in the flat showed 195, it had jumped from 175 an hour earlier. So I figured it was gonna be real dry since water boils at 199 here. Doubled foiled it and into the cooler with that big pot of beans above it in the cooler. Covered the cooler with a blanket. About 12 hrs later, my Pal came over to help me cover the Prairie Dog mounds and when done, we opened the cooler and had a feast on the still warm brisket and beans.

The brisket flat was very moist and had great smoke penetration and flavor :D

Fat Cap down worked great, I will continue doing briskets this way. :D Beans and last couple of BB ribs were great.

Any one else try Fat Cap down?
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Unread 07-28-2004, 03:43 PM   #2
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BigAl....I smoked a brisket fat cap down over the fourth holiday. That is before I had control of my fire tending. I had a major bon fire going, temp shot up to 450*. I went ahead and bagged it at 160* and left in there until I had a internal temp of 190*, put it in the cooler for four hours, and when I cut into the meat it was also moist and tender. I think the fat barrier not only saved the meat, but my arse as well, I had many people waiting to eat. They enjoyed every little scrap of meat.
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Unread 07-28-2004, 04:11 PM   #3
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I cook fat side down and believe that it does a great job protecting from drying out. Logic always was that the fat would render and pass throught the meat keeping it moist, but if you look how the meat is constructed it is a bunch of cells each holding moisture like a small bag. As the cells break that moisture is released, not when exterior fat has been rendered and that is how the brisket remains moist.
I really believe that fat side down will become the standard for cooking brisket as time goes on.
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Unread 07-28-2004, 04:23 PM   #4
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Good info all............I've been cooking fat cap up, I may have to try it in reverse........
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Unread 07-28-2004, 05:55 PM   #5
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I could not imagine a Brisket cooked fat side up could get any better! I can't wait until I do another brisket fat cap down. I have read many threads regading smoking with the fat cap down, but this one put me over the fence.
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Unread 07-28-2004, 07:51 PM   #6
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Y'all wouldn't listen to me or Al, its good you'll listen to JM.
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Unread 07-29-2004, 09:09 AM   #7
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Quote:
Originally Posted by kcquer
Y'all wouldn't listen to me or Al, its good you'll listen to JM.
I listen to Al. That's how I know that Spam is on the Olympic Training Table.
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Unread 07-29-2004, 09:42 AM   #8
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Quote:
Good info all............I've been cooking fat cap up, I may have to try it in reverse........
Me too! I have been cooking fat side up. Using the same thinking of the fat runs thru the meat. Might have to try it fat side down as well.
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Unread 07-29-2004, 11:35 AM   #9
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Im not sure if you guys are interested, but I stumbled on a article about brisket telling this persons theory on brisket, fat cap up or down. I do not have the link, but would be glad to fax a copy to Phil and maybe he could post it. It goes through the whole process of smoking brisket, most of which is the way you all do it anyway. He puts in simple easy to understand terms. It is six pages long though. It is called "Beef BBQ Brisket- A Texas Tradition"
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Unread 07-29-2004, 11:44 AM   #10
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If fat side down is the best way, why not trim the fat off on the down sude? What use does it serve if it does not keep the brisket moist by being on top.
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Unread 07-29-2004, 11:53 AM   #11
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Quote:
Originally Posted by CaptFrank
If fat side down is the best way, why not trim the fat off on the down sude? What use does it serve if it does not keep the brisket moist by being on top.
I have been told that it works as a heat barrier. The article explains it all.
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Unread 07-29-2004, 11:53 AM   #12
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Quote:
Originally Posted by CaptFrank
If fat side down is the best way, why not trim the fat off on the down sude? What use does it serve if it does not keep the brisket moist by being on top.
As Jim said, "
Quote:
Originally Posted by jminion
I cook fat side down and believe that it does a great job protecting from drying out.
It serves as a protective barier of fat since all the heat is comming up from the bottom, allowing the meat not to dry out.
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Unread 07-29-2004, 12:19 PM   #13
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I got a Texas BBQ Pit Masters cookbook that talks about plugging their briskets with fat. Anyone try this?

Think it was Smitty's in Austin
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Unread 07-29-2004, 12:23 PM   #14
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Smitty's in Lockhart maybe? 45 min- 1 hr. east of Austin. Never tried their product, or plugging a brisket with fat.
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Unread 07-29-2004, 12:37 PM   #15
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Pretty cool book. I'll post the name and such
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