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View Poll Results: Do you smoke brisket fat side up or down | |||
Up |
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51 | 77.27% |
Down |
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10 | 15.15% |
I smoke it on the side bc I’m a ****ing moron |
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5 | 7.58% |
Voters: 66. You may not vote on this poll |
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Topic Starter |
Baba Ganoush
Join Date: Jan 2012
Casino cash: $1718026
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Smoking brisket
Fat side up or fat side down?
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#2 |
Unsparing
Join Date: Aug 2008
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Flaming porch + rub.
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#3 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Up
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#4 |
In Search of a Life
Join Date: Mar 2006
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Down
Like the fat cap as a shield between meat and the heat source |
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#5 | |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Quote:
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#6 | |
In Search of a Life
Join Date: Mar 2006
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Quote:
I stopped cooking my briskets low and slow awhile ago, so I like having the fat cap as a barrier from a direct flame. http://www.snakeriverfarms.com/hot-fast-brisket Last edited by BryanBusby; 02-14-2018 at 05:33 AM.. |
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#7 | |
Snacks Are Under My Apron
Join Date: Jan 2006
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Quote:
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#8 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Up. The fat will slowly render, and you want that going into the meat, not onto the coals.
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#9 |
Mammoth penis
Join Date: May 2006
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#10 |
Be Kind To Your Pets
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#11 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $1708244
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Melting surface fat does not penetrate the meat.
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#12 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7374386
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I believe this is correct. I know I read an article that scientifically claimed this somewhere. That's why you're better off fat cap down, for the cap to protect your meat from direct heat. Or do like I do and trim it off completely so you get more of a smoke ring on that side.
Here we go. https://amazingribs.com/more-techniq...enetrates-meat |
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#13 | |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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Quote:
![]() ![]() Some people here should test the meat temp and smoking wood science discussed there too. Let em Google it themselves.
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#14 |
Supporter
Join Date: Feb 2005
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#15 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Up. Indirect heat, and let the cap baste the rest.
But how much fat are you leaving on? Sent from my SAMSUNG-SM-G920A using Tapatalk
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