Brisket Cooking Poll

The Czar · Post by **The Czar** » July 3rd, 2013, 5:57 pm

You get two votes....

Please leave comments and procedures...

El Gato · Post by **El Gato** » July 3rd, 2013, 6:46 pm

kewl!!!! thanks

YouTube · Post by **Frank_Cox** » July 3rd, 2013, 7:51 pm

I voted down... only cus I am going to do that for a while. I have always done fat cap up but on a vert. RF I think it will be better down and that is my current comp cooker.

Smokeone · Post by **Smokeone** » July 3rd, 2013, 8:04 pm

Always done the up way. Y? Cause that's how I learned it. I am going to try down next time, just to see.

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 3rd, 2013, 8:32 pm

Down, Down and Down

KenV · Post by **KenV** » July 4th, 2013, 12:01 am

Down for the duration.

Culinairezaken · Post by **Culinairezaken** » July 4th, 2013, 1:33 am

Down...

Culinairezaken · Post by **Culinairezaken** » July 4th, 2013, 1:54 am

Down...

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 4th, 2013, 9:07 am

Here is something to ponder. Would our friends from down under have to cook theirs cap up to match our cap down???

DUAYNE B · Post by **DUAYNE B** » July 4th, 2013, 10:50 am

Fatcap up here, crosshatch the cap and let the juices and spritz soak in

Post by **Rodcrafter** » July 4th, 2013, 11:03 am

I start out mine with the cap down to really expose the bare side to smoke well point towards the smoke. After a about 4 hours flip it over and set it in a aluminum pan to catch the juices. This lets to fat cap melt and smoke that side until done.

SoloQue · Post by **SoloQue** » July 4th, 2013, 11:19 am

Down for me. I haven't had much luck with the fat cap on a brisket breaking down much as compared to the fat on a butt so I put it where it serves me best and that is as a heat shield.

Mettle · Post by **Mettle** » July 6th, 2013, 4:17 am

Fat cap down and cook her hot, like 375-400 degrees hot. Can't cook her near that hot with the fat cap up. Yeah, the point is like beef marshmallows. Do that at 225. LOL

The Czar · Post by **The Czar** » July 11th, 2013, 8:19 am

Well there you go El Gato.....almost half of who voted choose fat cap down....thanks to all who participated and thanks for not selecting the two choices wrong answers!!!

maccas66 · Post by **maccas66** » July 13th, 2013, 7:09 pm

OH dang!, now I`ll never know what a fat cap is!!!

The Czar · Post by **The Czar** » July 14th, 2013, 9:12 am

Where your at there probably isn't a fat cow....

maccas66 · Post by **maccas66** » July 15th, 2013, 2:59 am

and whats this about you and Ben wearing big womens undies?...

The Czar · Post by **The Czar** » July 15th, 2013, 6:02 am

That's old news....if you wouldn't be such a stranger you would be up to current events....

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maccas66 · Post by **maccas66** » July 16th, 2013, 2:07 am

maccas66 · Post by **maccas66** » July 16th, 2013, 2:10 am

Yeah well how come I know about your horse trough with the fluid master filler!!, and the green GI cordial

The Czar · Post by **The Czar** » July 16th, 2013, 6:00 am

Pure luck

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coma44 · Post by **coma44** » August 8th, 2013, 9:11 am

Fat cap up let the fat run thru and around to keep it moist. Since I cook it indirect and low 225 to 250 I need not worry about "burning" it. If it was direct heat fat cap down for protection and pushing the fat "up" thru.

Post by **Pete Mazz** » August 9th, 2013, 5:33 am

Am I the only one that trims the fat? That wasn't on the poll.

I always put the softer fats in an aluminum pan with some small holes poked in the bottom. Cover with foil and put it above the brisket.

Gizmo · Post by **Gizmo** » August 9th, 2013, 5:41 am

I trim the fat down to about a 1/4 inch everywhere.
I remove the hard fat because it won't render anyway and it's easier to find raw than cooked.
Your "drip-baster" idea sounds promising…. ever add brisket rub to that fat?

Post by **Pete Mazz** » August 9th, 2013, 1:12 pm

ever add brisket rub to that fat?

Yea, but if too coarse it'll clog the holes. Bacon works tho....

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