OT: Brisket. Fat cap up, or down?

[T-TownDawgg]

For any of you EZ Bake, electrified, pellet fueled gurus, don’t @ me.

My last cook went well. Scored fat cap, healthy coat of mustard, and my carefully crafted custom mix of whatever spices/rubs I had handy. Went heavy on kosher, coarse pepper, a local burger seasoning, and some Montreal Steak seasoning. Smoked with white oak medallions. Fat cap up. Kept the kamado grill between 180 and 230. As you men who don’t use pellet grills know, even some kamados at very low temps needs to be checked every 20-30 minutes, at least for the first few hours. Cooked for 9 hrs. Did not wrap. Turned out great, perhaps a tad dry, but I was going for burn ends. Nothing a little Au Jus won’t remedy.

I’m considering either trimming the fat cap off, or turning it down to retain more spices when sliced and trimmed.

Fire away.

 

[DesotoCountyDawg]

Fat cap down but I trim some of thicker fat off and wrap in butcher paper later in the cook and it won’t get dry.

if you’re not digging a hole in the ground and putting coals in there and turning it over a spit, then it’s not barbecue and you’re just being a puşsy**

 

[aTotal360]

Depends on your smoker.

If you have a pellet grill, fat cap down since the heat source is coming from the bottom. If you have an offset stick burner, fat cap up since the heat is rolling over the top of the meat.

 

[Raiderdawg]

Depends on your smoker.

If you have a pellet grill, fat cap down since the heat source is coming from the bottom. If you have an offset stick burner, fat cap up since the heat is rolling over the top of the meat.

I was about to say similar. That’s exactly what Malcom Reed said in his videos overtime & following his smoking advice has never let me down.

 

[mcdawg22]

Fat cap down but I trim some of thicker fat off and wrap in butcher paper later in the cook and it won’t get dry.

if you’re not digging a hole in the ground and putting coals in there and turning it over a spit, then it’s not barbecue and you’re just being a puşsy**

 

[sigma_dawg]

Took me about a dozen briskets to get it right when I moved to Texas. I only use a firebox on the side with indirect smoke. Fat side up or down? I don’t know if there’s much of a difference honestly. I think what is most important is controlling your fire. Need 200-220 degrees and be sure to burn off all impurities off wood before letting its smoke get on your meat. If you have white smoke and creosote getting on your meat, it won’t turn out good. It will taste bitter and give folks heartburn. You want that very light blue smoke, 200-220 degrees entire time 12-15 hrs and it will be glorious.

You don’t need fancy rub, just some salt and pepper and light blue smoke and it will taste incredible if done right. Putting fancy ingredients doesn’t do well in my experience. Especially when it indirect smokes for 12-15 hrs. Wrap it in pink butcher paper about halfway through and let it rest after reaching appropriate internal temp.

I wouldn’t recommend trimming. A big green egg or kamado joe or any other smoker like that won’t do as good on brisket as slow indirect smoke. Hope some of this is helpful. When I first started, my brisket probably tasted like a rubber tire. After messing up half a dozen or so and many conversations with fantastic BBQ folks.. I can finally consistently make something amazing. Every time we have a party, it disappears lightning fast and everyone loves it. Stay away from sweet bbq sauce too.

 

[DesotoCountyDawg]

I was about to say similar. That’s exactly what Malcom Reed said in his videos overtime & following his smoking advice has never let me down.

Malcolm is all about making the brisket “aerodynamic” so that the smoke rolls over it evenly. Trim thick fat and meat that sticks outside the profile of the brisket.

 

[Seinfeld]

Kept the kamado grill between 180 and 230. As you men who don’t use pellet grills know, even some kamados at very low temps needs to be checked every 20-30 minutes, at least for the first few hours.

This reminds me of the folks that eat fried rice with chop sticks even though the fork has been around for 2000 years

 

[ckDOG]

This reminds me of the folks that eat fried rice with chop sticks even though the fork has been around for 2000 years

The scale for some of us says that eating doesn't need to be any easier. Using 2 sticks can be beneficial for that reason.

 

[Seinfeld]

The scale for some of us says that eating doesn't need to be any easier. Using 2 sticks can be beneficial for that reason.

 

[Dawgbite]

Trim it off before cooking so your bark is complete but as long as you’re cooking indirect it doesn’t matter but if cooking directly over the heat, fat cap down. The fat cap doesn’t add moisture to the finished cook contrary to popular belief, why cook it and 17 up your bark.

 

[HailStout]

Brisket remains my great white whale. I want to do one but just haven’t. The fact that I live with 5 women who would rather eat lettuce also makes the effort seem not worth it.

 

[T-TownDawgg]

This reminds me of the folks that eat fried rice with chop sticks even though the fork has been around for 2000 years

This reminds me of the folks who demonized beef tallow and substituted seed oils, even though seed oils were industrial lubricants from the Industrial Revolution til the 70s

 

[Colonel Angus.sixpack]

I quit reading the moment you said Montreal steak seasoning.

 

[T-TownDawgg]

Depends on your smoker.

If you have a pellet grill, fat cap down since the heat source is coming from the bottom. If you have an offset stick burner, fat cap up since the heat is rolling over the top of the meat.

Good point. Next one will be cap down.

 

[Dawgbite]

Brisket remains my great white whale. I want to do one but just haven’t. The fact that I live with 5 women who would rather eat lettuce also makes the effort seem not worth it.

A vacuum packer is your friend. A pot of boiling water and you’ll have fresh smoked brisket in under an hour.

 

[Pars]

A vacuum packer is your friend. A pot of boiling water and you’ll have fresh smoked brisket in under an hour.

Sous vide brisket? I’ve had steak
I like the way the food taste with that method but I’m just wary about cooking my food in plastic

 

[TheDawg-Pound]

Trim the fat cap. Apply mustard and black pepper. Side of fat cap up if indirect heat. If direct put cap down. In the stall, add butcher paper. If it's ready before 12 hours, cook something less expensive next time.

 

[El Perro Grande]

Took me about a dozen briskets to get it right when I moved to Texas. I only use a firebox on the side with indirect smoke. Fat side up or down? I don’t know if there’s much of a difference honestly. I think what is most important is controlling your fire. Need 200-220 degrees and be sure to burn off all impurities off wood before letting its smoke get on your meat. If you have white smoke and creosote getting on your meat, it won’t turn out good. It will taste bitter and give folks heartburn. You want that very light blue smoke, 200-220 degrees entire time 12-15 hrs and it will be glorious.

You don’t need fancy rub, just some salt and pepper and light blue smoke and it will taste incredible if done right. Putting fancy ingredients doesn’t do well in my experience. Especially when it indirect smokes for 12-15 hrs. Wrap it in pink butcher paper about halfway through and let it rest after reaching appropriate internal temp.

I wouldn’t recommend trimming. A big green egg or kamado joe or any other smoker like that won’t do as good on brisket as slow indirect smoke. Hope some of this is helpful. When I first started, my brisket probably tasted like a rubber tire. After messing up half a dozen or so and many conversations with fantastic BBQ folks.. I can finally consistently make something amazing. Every time we have a party, it disappears lightning fast and everyone loves it. Stay away from sweet bbq sauce too.

This plus use post oak or pecan.

 

[dawgman42]

Good point. Next one will be cap down.

 

[BulldogBlitz]

I was surprised it took as long to attract a boil-n-bag person to the thread. They are like vegans.

 

[DesotoCountyDawg]

This reminds me of the folks who demonized beef tallow and substituted seed oils, even though seed oils were industrial lubricants from the Industrial Revolution til the 70s

Baking soda is a cleaner.

What’s your point?

 

[ronpolk]

Sous vide brisket? I’ve had steak
I like the way the food taste with that method but I’m just wary about cooking my food in plastic

I don’t use the sous vide to cook the brisket but I do for a long heated rest. Cook the brisket as you normally would then vacuum seal and sous vide at about 150 for as long as you want. I usually let it go overnight. I’m convinced this is the secret for a good brisket. I know most good bbq places cook briskets the night before and have them in food warmers overnight.

Try it and I promise you won’t ever not do it.

 

[ronpolk]

Took me about a dozen briskets to get it right when I moved to Texas. I only use a firebox on the side with indirect smoke. Fat side up or down? I don’t know if there’s much of a difference honestly. I think what is most important is controlling your fire. Need 200-220 degrees and be sure to burn off all impurities off wood before letting its smoke get on your meat. If you have white smoke and creosote getting on your meat, it won’t turn out good. It will taste bitter and give folks heartburn. You want that very light blue smoke, 200-220 degrees entire time 12-15 hrs and it will be glorious.

You don’t need fancy rub, just some salt and pepper and light blue smoke and it will taste incredible if done right. Putting fancy ingredients doesn’t do well in my experience. Especially when it indirect smokes for 12-15 hrs. Wrap it in pink butcher paper about halfway through and let it rest after reaching appropriate internal temp.

I wouldn’t recommend trimming. A big green egg or kamado joe or any other smoker like that won’t do as good on brisket as slow indirect smoke. Hope some of this is helpful. When I first started, my brisket probably tasted like a rubber tire. After messing up half a dozen or so and many conversations with fantastic BBQ folks.. I can finally consistently make something amazing. Every time we have a party, it disappears lightning fast and everyone loves it. Stay away from sweet bbq sauce too.

I bet people love attending your bbq…. What could be better than brisket while gathered around the tv watching softball and women’s basketball*****

 

[Villagedawg]

Doesn’t matter. At all.

 

[Villagedawg]

This reminds me of the folks who demonized beef tallow and substituted seed oils, even though seed oils were industrial lubricants from the Industrial Revolution til the 70s

Water is really a coolant for internal combustion engines and nuclear reactors. Don’t believe big Noxupater Water Association lies about it being a “safe” chemical!

 

[sigma_dawg]

I bet people love attending your bbq…. What could be better than brisket while gathered around the tv watching softball and women’s basketball*****

Sounds like an incredible time!

 

[DesotoCountyDawg]

Water is really a coolant for internal combustion engines and nuclear reactors. Don’t believe big Noxupater Water Association lies about it being a “safe” chemical!

The dangers of dihydrogen monoxide**

 

[macpappy]

I really don’t think it matters either way. What does matter is that you understand when to pull it and you have got to let it rest. I let mine rest at least 2 hours wrapped in a cooler packed with a towel.
It’s been my experience every brisket is different about when to pull. The temp probe has to slide in like it’s going into hot butter. Some briskets that’s 195….some over 205.
A brisket is my favorite cut to smoke.

 

[dawgman42]

Check out the foil boat method. You're welcome.

 

[Dawgbite]

Sous vide brisket? I’ve had steak
I like the way the food taste with that method but I’m just wary about cooking my food in plastic

Smoke the brisket and eat what you want fresh. You then divide the remaining brisket into meal size portions and freeze it. When you want fresh brisket just get a pack out of the freezer and put pack and all in a pot of boiling water for 30-45 minutes if frozen, less time if thawed. You can’t tell the difference from meat fresh off the grill.

 

[T-TownDawgg]

Check out the foil boat method. You're welcome.

Just looked this up.
I will be trying this method for the next one.

 

[dawgman42]

Just looked this up.
I will be trying this method for the next one.

It's made my briskets better. Leave a 1/4" of fat cap on that sucker, smoke it fat side down, then boat that sucker around 160-165 with the fat side up.

 

[Hugh's Burner Phone]

I've done one brisket and want to do another one. I used a binder I shouldn't have used on it and it just wasn't good. My favorite thing to smoke now are St Louis ribs. And you can never go wrong with a Boston butt. Also helps that's the most forgiving thing out there to smoke. You have to work to screw one of those up.