Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Fat Side up vs. Fat Side Down
Gilabert
Posts: 19
Hey Everyone, as I read through the discussions I noticed some folks tend to do their brisket or pork butt, fat side down, while others tend to do them fat side up. I've been doing them fat side up because I want the fat (i.e. flavor) to go down into the meat. Does this really happen though? I would assume this debate would be important if were weren't using an egg since the egg is a very efficient cooker. However, I am no expert and I'm still learning the art bbq and I am curious what other people had to say about this.
Comments
-
__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
It makes almost no difference. The only difference it makes for me is the fat down can help protect from direct heat.Be careful, man! I've got a beverage here.
-
Doesn't really matter. That fat doesn't really go 'down into the meat'. It drips down over the sides and ends up in your drip pan.
-
when the fat melts it washes off your rub, some cut all the fat off a butt so that doesnt happen and the bark forms heavier
fukahwee maineyou can lead a fish to water but you can not make him drink it -
-
I turn them sideways. Fat on the side. Because I can't make up my mind.
______________________________________________I love lamp.. -
nolaegghead said:I turn them sideways. Fat on the side. Because I can't make up my mind.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
It doesn't matter as long as there's fat on it. Most stores I shop at cut it off and call it "lean" or "family friendly". If I want the fatty bb I have to call my butcher.Green egg, dead animal and alcohol. The "Boro".. TN
-
I am waiting for the right hand vs left hand fat, up vs fat down brisket discussion before I chime in.Large, small and mini now Egging in Rowlett Tx
-
I used to go fat side up pre-egg days, but now with the egg I go fat side down just as an extra barrier from the heat.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Although I really don't think it matters, by the time I rub it down, I can't tell which side has more fat, so it is whichever way it hits the grid. Maybe that's why the bark is different from one time to the next. Bottom line is it is all good.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I like mine trimmed now, there's enough fat in marbling.Knoxville, TN
Nibble Me This -
Fat side down here. Preserving the bark is important for me, bark cannot form on fat. You can loose the bark on the cooking grid if it sticks.
-SMITTY
from SANTA CLARA, CA
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum