Smoke Daddy
Knows what a fatty is.
Had some free time recently....
Watched some DVR'd episodes of BBQ Pitmasters, PBS airings of BBQ with Franklin (Aaron Franklin's series), Jeff Stehney's DVD (Slaughterhouse 5 cook team)...
After doing so...the jury is is deadlocked on fat cap (brisket/butts) and bones (spares/baby backs) UP or down. I have a brand new reverse flow smoker from East Texas Smokers. I always thought you put the fat cap/bones UP to protect the meat. NOW... I read that this way causes the rub to wash off and not penetrate the meat. Jeff starts his brisket fat up and flips after 5 hrs. He leaves butts fat cap up the entire cook. In an offset cooker, Aaron puts brisket fat cap up with the point toward the heat source. Now...the BBQ Pitmasters ALL put their meat fat cap/bones DOWN!! One of these guys won $50k...I am inclined to listen to him.
What do all of you think/do? Please be sure to include what you cook on in your answer. Want to get an idea of where your heat and smoke source is located.
Watched some DVR'd episodes of BBQ Pitmasters, PBS airings of BBQ with Franklin (Aaron Franklin's series), Jeff Stehney's DVD (Slaughterhouse 5 cook team)...
After doing so...the jury is is deadlocked on fat cap (brisket/butts) and bones (spares/baby backs) UP or down. I have a brand new reverse flow smoker from East Texas Smokers. I always thought you put the fat cap/bones UP to protect the meat. NOW... I read that this way causes the rub to wash off and not penetrate the meat. Jeff starts his brisket fat up and flips after 5 hrs. He leaves butts fat cap up the entire cook. In an offset cooker, Aaron puts brisket fat cap up with the point toward the heat source. Now...the BBQ Pitmasters ALL put their meat fat cap/bones DOWN!! One of these guys won $50k...I am inclined to listen to him.
What do all of you think/do? Please be sure to include what you cook on in your answer. Want to get an idea of where your heat and smoke source is located.