cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
At the risk of starting a brisket religious war......I'm asking as that I have an offset smoker coming in next month and I'm new to cooking on one.
In my previous smoking life I used a Bandera style vertical smoker...and I used to always do fat side down to protect from that heat coming into the chamber.
I was of the mind that you use the fat cap as a protection from the heat and generally orient it where the heat is coming from.
So, I've been watching Franklin and a host of other YT video channels and with the newer, good offset smokers, they are depending on constant, good draw and from their descriptions it would see in a higher end offset, the heat comes out of the fire box and without a baffle there (or plates) the heat goes up into the top of the cook chamber pretty quickly and keeps the hot temps (more or less) constant across the top of the cook chamber till it comes down to the collector the is about at grate level and into the stack to go out.
From that I gather that the heat in an offset for most of the cook chambers is at the top...so, I'm guessing from what I see if this is the case, one puts the fat cap UP on the brisket, and orients the point towards the firebox end.
Does this sound about right and is the reasoning ok.....or well, what's your thoughts?
Thank you in advance,
cayenne
In my previous smoking life I used a Bandera style vertical smoker...and I used to always do fat side down to protect from that heat coming into the chamber.
I was of the mind that you use the fat cap as a protection from the heat and generally orient it where the heat is coming from.
So, I've been watching Franklin and a host of other YT video channels and with the newer, good offset smokers, they are depending on constant, good draw and from their descriptions it would see in a higher end offset, the heat comes out of the fire box and without a baffle there (or plates) the heat goes up into the top of the cook chamber pretty quickly and keeps the hot temps (more or less) constant across the top of the cook chamber till it comes down to the collector the is about at grate level and into the stack to go out.
From that I gather that the heat in an offset for most of the cook chambers is at the top...so, I'm guessing from what I see if this is the case, one puts the fat cap UP on the brisket, and orients the point towards the firebox end.
Does this sound about right and is the reasoning ok.....or well, what's your thoughts?
Thank you in advance,
cayenne