Brisket Debate

PigskinBarbeque · Jul 16, 2014

My friends and I have been debating the best way to cook a whole brisket (flat and point).

some say, fat side up, cooking low and slow 225-250
some say, fat side down, cooking hot and fast 300-350

So I knew a better place to get some feedback on this was here, help me out Brethren!

THoey1963 · Jul 16, 2014

Some feedback or all out war?

opcorn:

SmittyJonz · Jul 16, 2014

Sounds like y'all should have a Brisket CookOff.

Untraceable · Jul 16, 2014

No matter what temp you cook at, undercooked brisket sucks

sliding_billy · Jul 16, 2014

With unlimited time and a well regulated cooker like an Oyler, I would choose a lower temp cook. In the real world though (where I am loading the beast and time matters), I will take hot and fast with a longer rest while I move onto other things.

toymaster · Jul 16, 2014

You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:

Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up

:blah: :blah: :blah: :blah: :blah: :blah: :blah:

Did I miss any?

But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:

pwa · Jul 16, 2014

toymaster said:
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:

Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up

:blah: :blah: :blah: :blah: :blah: :blah: :blah:

Did I miss any?

But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:

You forgot aggressively trimmed no fat cap:tape:

Smokesignalsfromtx · Jul 16, 2014

Tomato..........

SkinnyVinny · Jul 16, 2014

Boil it in water for 30 min, slather on some bbq sauce, and put it on the propane grill for char marks.

Trust me its the only way.

Oh wait, that's the way they do ribs at the "bbq" place around here.

Solomo13 · Jul 16, 2014

Low and slow

Fat cap up low and slow. After 5 hours put fat cap down in drip collection pan. after done sit in cooler for at least an hour.

Happy Hapgood · Jul 16, 2014

Here's a Genuine Texas Brisket recipe. It must be right, it was on a brisket I bought:

Goyo626 · Jul 16, 2014

toymaster said:
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:

Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up

:blah: :blah: :blah: :blah: :blah: :blah: :blah:

Did I miss any?

But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:

You forgot in the oven :laugh::tape:

castlepines · Jul 16, 2014

You can get great results either way. So you're both right.

Want to blow his mind? Cook one on its side sometime. See what that gets you.

Reignman · Jul 16, 2014

SkinnyVinny said:
Boil it in water for 30 min, slather on some bbq sauce, and put it on the propane grill for char marks.

Trust me its the only way.

Oh wait, that's the way they do ribs at the "bbq" place around here.

Swiss Chalet?

ShencoSmoke · Jul 16, 2014

Toast said:
Here's a Genuine Texas Brisket recipe. It must be right, it was on a brisket I bought:

That's hilarious! Next time we get the "what temp should I pull my brisket" question, I think we should collectively respond "170 for medium" maybe followed by "build a uds"

Bbq Bubba · Jul 16, 2014

PigskinBarbeque said:
some say, fat side up, cooking low and slow 225-250
some say, fat side down, cooking hot and fast 300-350

!

However you want but everybody knows 275 is the magic number.

Bludawg · Jul 16, 2014

I believe that recipe is a modified version ( chili sauce & wine vinegar additions) to Beal St. Red & Wet al la Pitmaster "T"

I say neither is correct you have to hang a Brisket to cook it properly at what ever temp the pit wants to run don't ya'll know nuffin

16Adams · Jul 16, 2014

Hang it fat cap facing east.

HossIsBoss · Jul 16, 2014

Goyo626 said:
You forgot in the oven :laugh::tape:

And in the sun now that ultimate low and slow probably take like a month to finish. :laugh:

oldbill · Jul 16, 2014

If the heat's coming from underneath it's fat side down, if it's flowing over the top it's fat side up. Either way cook it at 275 till it's done!:-D

Brisket Debate

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