Bdrothers, Monday I smoked my first fat cap down brisket. From another of my posts:
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
Fat Cap down worked great, I will continue doing briskets this way.
Beans and last couple of BB ribs were great.
Any one else try Fat Cap down?
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! :wink:![]()
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

Fat Cap down worked great, I will continue doing briskets this way.

Any one else try Fat Cap down?