BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort Worth, TX
I was having a discussion on briskets with someone I know that owns a bbq trailer and has done many bbq contests and won some awards and such. He always puts his fat side up. Now I'm using a WSM and remember when I tried fat side up on my old drum smoker I made I thought it was more tender but dryer tasting on the bark or what was left of it after the seasoning fell off and grill marks.
So I haven't tried it since I've had my WSM for about 2 years. I'm not convinced the fat renders so much it goes into the meat that deep and also if I was interested doing a single spritz near the end what good if any would that do spraying the fat? Then again last brisket I made was one of my best - fat side down, no injections...simple pour of Allegro and a bbq rub of salt and pepper with some cayenne and something else in it I buy (Salt Lick).
Also on the subject he makes burnt ends like myself and told him after I wrap the flat in butcher paper and rest it in a cooler I had trouble sometimes with the point falling apart trying to cube it. He puts it in a fridge at home and if in a comp has a little portable one. This he says firms it up a little then cubs it, bbq sauce in a pan then when finished after a couple hours (seems much) then more bbq sauce.
He also slices his briskets fat side up....never occurred to me to try that. Much difference for those that do?
He also uses mustard for slather. No on this one for me. I think it creates too much of a burnt taste and think it's harder for the rub to penetrate the meat. So I stopped using mustard or oil for those reasons.
Thoughts on any of this? Thanks.
So I haven't tried it since I've had my WSM for about 2 years. I'm not convinced the fat renders so much it goes into the meat that deep and also if I was interested doing a single spritz near the end what good if any would that do spraying the fat? Then again last brisket I made was one of my best - fat side down, no injections...simple pour of Allegro and a bbq rub of salt and pepper with some cayenne and something else in it I buy (Salt Lick).
Also on the subject he makes burnt ends like myself and told him after I wrap the flat in butcher paper and rest it in a cooler I had trouble sometimes with the point falling apart trying to cube it. He puts it in a fridge at home and if in a comp has a little portable one. This he says firms it up a little then cubs it, bbq sauce in a pan then when finished after a couple hours (seems much) then more bbq sauce.
He also slices his briskets fat side up....never occurred to me to try that. Much difference for those that do?
He also uses mustard for slather. No on this one for me. I think it creates too much of a burnt taste and think it's harder for the rub to penetrate the meat. So I stopped using mustard or oil for those reasons.
Thoughts on any of this? Thanks.