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View Poll Results: Do you smoke brisket fat side up or down | |||
Up | 51 | 77.27% | |
Down | 10 | 15.15% | |
I smoke it on the side bc I’m a ****ing moron | 5 | 7.58% | |
Voters: 66. You may not vote on this poll |
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Thread Tools | Display Modes |
02-11-2018, 09:06 AM | #16 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Melting surface fat does not penetrate the meat.
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02-11-2018, 09:14 AM | #17 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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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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02-11-2018, 09:43 AM | #18 |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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It's simple. the fat in the meat makes it juicy not the fat on it. the internal fat gets flavorful when it gets all warm and happy up there about 160 thru 200 degrees, The cap is not going to do anything but keep the smoke flavor and the rub from getting to the meat.
If you have direct heat your just flat out doing it wrong, all your doing by having a fat cap on the meat is filling the grease trap. I guess if you buy cheap meat (no one on CP eats anything less than Japanese Kobe) you could plug it to get the fat into the muscle but that's what us old schooler's call cheating. Injecting flavored oil into the meat. Not me.
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02-11-2018, 09:46 AM | #19 | |
MVP
Join Date: Aug 2017
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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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02-11-2018, 10:12 AM | #20 |
Baba Ganoush
Join Date: Jan 2012
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Very interesting, I thought the majority woul have voted down. I will have to change up my process.
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02-11-2018, 10:37 AM | #21 |
Forever Royal
Join Date: Mar 2012
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Fat side down. The seasoning and baste penetrates the meat better this way. If you are concerned about fat not being on top and losing flavor just use a squeeze butter with your rub in the beginning and then again after about half the cook time.
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02-11-2018, 10:46 AM | #22 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7424386
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That's where I read about it awhile back. That site is great, never steered me wrong before.
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02-11-2018, 10:46 AM | #23 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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02-11-2018, 10:50 AM | #24 |
SuperChiefs
Join Date: Sep 2006
Location: Florida
Casino cash: $2029822
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1. Put the fire dept. on notice
2. Put your neighbors on notice 3. Get the largest fire extinguisher you can find and keep it on the ready 4. smoke it fat side down 5. Profit |
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02-11-2018, 11:09 AM | #25 | |
MVP
Join Date: Aug 2017
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Quote:
I hope FMB reads it, cold meat, cold bast better than warm.... like hot water freezing faster than cold.
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02-11-2018, 11:38 AM | #26 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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I've read that site for a long time. Never seen that, though. I'm just not inclined to mess with my tried and true fat cap up method. And of course, I'm not smoking directly over the heat source, so I really don't need the insulation.
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02-11-2018, 11:38 AM | #27 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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And on my Pit Barrel, it gets hung anyway.
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02-11-2018, 11:52 AM | #28 | |
Shit
Join Date: Jun 2008
Casino cash: $10039067
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Quote:
There hasn't been one subject you aren't an industry leading expert on. Quite an impressive range.from Automotive to restuarant. Literally 99 percent of topics brought up. You intimately know almost every restuarant anyone has eaten at no matter how small or large or time been in business. There's just no way you could be telling the truth. And that's just silly. You dont have to lie to kick it. Just be you |
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02-11-2018, 12:18 PM | #29 |
Stuff & Things
Join Date: Jan 2006
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I've smoked brisket on an open campfire several times. Tin foil was used as a "smoke tent."
Fat side down works better in that circumstance. So ****ing good. |
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02-11-2018, 12:34 PM | #30 |
Curmudgeon
Join Date: Dec 2011
Location: North by Northwest
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I don't see how this is even a question, unless you're some heathen from Carolina or something. Up, of course.
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