Food and Drink Smoking brisket

In58men · 02-11-2018, 01:04 AM

Fat side up or fat side down?

Sweet Daddy Hate · 02-11-2018, 01:18 AM

Flaming porch + rub.

threebag · 02-11-2018, 02:04 AM

BryanBusby · 02-11-2018, 03:22 AM

Down

Like the fat cap as a shield between meat and the heat source

Nickhead · 02-11-2018, 03:35 AM

Quote:

Originally Posted by BryanBusby

Down

Like the fat cap as a shield between meat and the heat source

you do know that heat rises, correct. i have never turned over a piece of meat on the smoker and the bottom was overcooked.

BryanBusby · 02-14-2018, 05:27 AM

Quote:

Originally Posted by Nickhead

you do know that heat rises, correct. i have never turned over a piece of meat on the smoker and the bottom was overcooked.

Riveting shit, Bill Nye.

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

threebag · 02-14-2018, 08:09 AM

Quote:

Originally Posted by BryanBusby

Riveting shit, Bill Nye.

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

I will stick with the low and slow. I think I can drink more beer that way.

**Fire Me Boy!** · 02-11-2018, 05:21 AM

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

MTG#10 · 02-11-2018, 07:49 AM

Quote:

Originally Posted by Fire Me Boy!

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

If there's nothing between his meat and the coals then he has bigger problems than worrying about fat cap up or down.

**gblowfish** · 02-11-2018, 09:02 AM

Quote:

Originally Posted by Fire Me Boy!

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

This x 1000. The fat melting into the brisket gives it flavor.

KCUnited · 02-11-2018, 09:06 AM

Melting surface fat does not penetrate the meat.

MTG#10 · 02-11-2018, 09:14 AM

Quote:

Originally Posted by KCUnited

Melting surface fat does not penetrate the meat.

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

cooper barrett · 02-11-2018, 09:46 AM

Quote:

Originally Posted by MTG#10

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

Don't start Googleing shit, some smart ass will come along...

Some people here should test the meat temp and smoking wood science discussed there too. Let em Google it themselves.

**petegz28** · 02-11-2018, 03:27 PM

Quote:

Originally Posted by gblowfish

This x 1000. The fat melting into the brisket gives it flavor.

The fat does not melt into the brisket....

GloryDayz · 02-11-2018, 06:44 AM

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

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

02-11-2018, 01:04 AM	Topic Starter
In58men Baba Ganoush Join Date: Jan 2012 Casino cash: $2158026	Smoking brisket Fat side up or fat side down?
Posts: 29,246

02-11-2018, 01:18 AM	#2
Sweet Daddy Hate Unsparing Join Date: Aug 2008 Casino cash: $10004900	Flaming porch + rub. __________________ 1. Merciless, severe. 2. Given freely and generously. 100% refusal to overrate 20 year Head Coaches with ZERO **ing rings as a Head Coach. CP's Official Professor of 'Dem Blues for 2019/2020!**
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02-11-2018, 02:04 AM	#3
threebag Snacks Are Under My Apron Join Date: Jan 2006 Location: The Edge Casino cash: $2941660	Up __________________ Free DeBerg HayWire Greatest Mod Ever In big nasty kcnut we trust
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02-11-2018, 03:22 AM	#4
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3759900 VARSITY	Down Like the fat cap as a shield between meat and the heat source
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02-11-2018, 05:21 AM	#8
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Up. The fat will slowly render, and you want that going into the meat, not onto the coals.
Posts: 35,253

02-11-2018, 09:06 AM	#11
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $2158244	Melting surface fat does not penetrate the meat.
Posts: 33,995

02-11-2018, 06:44 AM	#15
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3415380	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 __________________ . #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #The FBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID
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