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My fatcap stick to the grate.

TuckTuck Posts: 54
edited 9:10PM in EggHead Forum
I have read its best to cook with the fatcap down on briskets and butts. Everytime I do this, my fatcap tends to stick to the grate when I remove the meat.

I oil my grates before a cook so I'm not sure what I'm doing wrong. I'm using a plate setter, with the meat cooking over a drip pan. Usually I'll put a liquid in the drip pan. I cook both my briskets and my butts at 250 in the dome.

Any suggestions on what I'm doing wrong would be great.

Thanks!

Comments

  • SlotmercenarySlotmercenary Posts: 1,071
    so what is the problem? do you eat the fat cap ?
  • HungryNephewHungryNephew Posts: 267
    it actually makes it easier for you when it does that. You don't have to trim it!
  • FidelFidel Posts: 10,172
    I was gonna say that!

    Just pull the fat cap off and toss it....
  • BBQ BELTBBQ BELT Posts: 11
    Never cooked one like that, does the whole thing stay moist. I thought the fat cap is what kept it juicy.
  • surf_oxsurf_ox Posts: 19
    i use high temp pam

    less stick even after 14 hours at 250

    turn the cooking surface sideways and spray the heck out of it
  • I took a Paul Kirk class a few years ago. He said to trim the fat cap off of the butt before you cook it. That way you get bark that stays with the mean instead of just pulling off when the butt is cooked.

    I always cook with the fat up on the brisket after the bark has developed. I start with the fat side down and then put the fat side up after about 3 hours. I also to a Scott Roberts class (Salt Lick Barbeque) and he said to cook with the fat side up. The books I have read say cook with the fat side up. Paul Kirk said to cook with the fat side up.
  • CecilCecil Posts: 771
    Nothing, mine does also, just makes it easier to remove!

    Walt
  • Celtic WolfCeltic Wolf Posts: 9,773
    With all due respect to Paul Kirk trimming the fat cap off is completely is NOT a good thing.
  • Celtic WolfCeltic Wolf Posts: 9,773
    What keeps it juicy is the low and slow process itself?

    You will hear many different arguments on this subject as there are cooks. I have cooked them both ways and find that fat cap down the best.

    I even stopped rubbing spices into the fat. It;s a waste of good spices.
  • Celtic WolfCeltic Wolf Posts: 9,773
    That cooked fat cap belongs in the garbage. nuff' said.
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