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View Poll Results: Fat up or Fat down | |||
Up | 28 | 90.32% | |
Down | 3 | 9.68% | |
Voters: 31. You may not vote on this poll |
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07-04-2013, 07:00 AM | #16 | |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
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Quote:
Although at 1.50/lb I would probably still at least try it in a normal smoker. Add a water pan and try to get back ~15% of your bark.
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07-04-2013, 07:04 AM | #17 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $778244
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Fat side down on a vertical to help insulate, fat side up in an offset.
Or try it both ways and see what works best for you and your rig. |
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07-04-2013, 07:18 AM | #18 |
21st Century Schizoid Fan
Join Date: Jul 2002
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07-04-2013, 08:46 AM | #19 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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Regardless of what anyone says, it really doesn't matter and will not effect the juiciness or tenderness of the meat whatsoever. Ive smoked at least 50 briskets in the last 10 years, tried both ways many times and there has never been a noticeable difference.
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07-04-2013, 08:51 AM | #20 |
Starter
Join Date: Feb 2005
Location: Colorado
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07-04-2013, 09:11 AM | #21 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $12552338
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I put it down on my BGE, sometimes I'll lay bacon across the top.
Cook until 190, remove the flat wrap it in foil and let it rest in a cooler packed tight with towels for 2 hours while the burnt ends finish
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07-06-2013, 08:41 AM | #22 |
Badass!
Join Date: May 2010
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I'm smoking one right now. Fat up. I wanna eat it right now!
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07-06-2013, 09:06 AM | #23 | |
You may think you know...
Join Date: Mar 2005
Location: California
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Quote:
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07-06-2013, 09:10 AM | #24 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
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VARSITY
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Can I have a sammich???
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07-06-2013, 11:48 AM | #25 |
MVP
Join Date: Oct 2006
Location: West of the Equator
Casino cash: $399901
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It's absolutely essential in an offset smoker to start fat cap up AND THEN FLIP! Every great BBQ competition winner does it this way. There's a video with Jeff Stehney (owner OK Joe's) that shows exactly how to smoke a brisket. If you can find it it's gold. You'd be surprised at his techniques compared to backyard amateurs. It covers selecting a brisket, trimming (really important), creating a rub, applying the rub, firing up the smoker, selecting/adding wood... and much more.
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