Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

new twist to age old question maybe

bigphilbigphil Posts: 1,380
edited October 2012 in EggHead Forum
Fat side up or down seems a personal choice but am wondering is it better meat side up or down for better bark does the fat side up affect the firmness of the bark with the juice basting it ?  i always do mine fat side down rather that stick than the meat . 
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
·

Comments

  • Topic discussed many times.

    Fat side up/down comes from the old offset smokers where the fire could come through the opening.  Fat side down people said that the fat would protect the meat from the direct flames.  Fat side up people said the fat would baste the meat during the cook.

    That argument still goes on.

    On the BGE, with indirect heat, it doesn't matter.  Period.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,193
    Six of one, a half dozen of the other.  I always do fat side up.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Going to be attempting my first brisket this week and have same question, another spin on the question answer?

    Does the rub make a better 'bark' on the fat side or meat side? I know the fat is an important part of the brisket and the cookiing, but when I slice it, I would probably try to trim the fat off the top, to stay a little healthier, I know that is probably sacra-religious.

    Thanks
    ·
  • nolaeggheadnolaegghead Posts: 12,808
    It's like a superstitious reaction - crossing your fingers before you jump over a pit of punji sticks.  Whatever makes you feel better.  Nothing wrong with having a preference, and it's not bad advice to say "it don't matter".

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • fishlessmanfishlessman Posts: 16,635
    brisket thin layer fat down but with a butt, cut it all off for the egg, more bark and more rub stuck to the meat
    ·
  • your call either way works
    Eggin in SW "Keep it Weird" TX
    ·
  • travisstricktravisstrick Posts: 4,747
    Ive done both. Cant tell a difference either way. 
    Be careful, man! I've got a beverage here.
    ·
  • fishlessmanfishlessman Posts: 16,635
    Ive done both. Cant tell a difference either way. 
    with a butt, fat side up washes the rub off, fat side down the fat stays on the grill which is a good thing for the cook and the dog to eat, chefs treat. no fat on a butt is best unless you like big butts
    :D
    ·
  • bigphilbigphil Posts: 1,380
    Ive done both. Cant tell a difference either way. 
    with a butt, fat side up washes the rub off, fat side down the fat stays on the grill which is a good thing for the cook and the dog to eat, chefs treat. no fat on a butt is best unless you like big butts
    :D
    Don't we all like big butts
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
    ·
Sign In or Register to comment.