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One last Q. Fat cap up or down??

Mik of AlaskaMik of Alaska Posts: 96
edited 9:20PM in EggHead Forum
Thanks for all the info on the rub and mustard tricks but now I need to know if I should put the fat side up or down. I've read a lot of differance on this one so the highest number of responces wins. I'll let you know how it turns out. Mik

Comments

  • ParrotheadParrothead Posts: 101
    Mik of Alaska,
    Personally, I like mine cap down. I like to have the flavorful charred crust on the usable portion of the meat. No sense in wasting all that good rub and smoke flavor!![p]Wobbly pops to ya![p]Chris

    Wobbly Pops to ya, Chris
  • MadhatterMadhatter Posts: 139
    Mik of Alaska,[p]I vote down...

  • Mik of Alaska,[p]
    Down.

  • clausenkclausenk Posts: 93
    Mik of Alaska,[p]DOWN!

  • PopsiclePopsicle Posts: 517
    Mik of Alaska,
    I guess I’m in the minority but I always put mine up. Love that self basting.

    Willis Tx.
  • Mik,[p]This is an excerpt from Paul Kirk's book on the subject of cooking briskets-[p]"Place brisket on the pit, fat side down. Cover and cook at 230 to 250 degrees for 45 minutes to 1 hour per pound, turning it halfway through, then turning it again three quarters of the way through (if you are cooking for 12 hours, then haftime would be 6 hours and three quarters would be 8 hours). To test for doneness, pierce the brisket against the grain with a fork; if it goes in easily and pulls out without resistance, the brisket is done."[p]-Smitty

     

    -SMITTY     

    from SANTA CLARA, CA

  • BabyBoomBBQBabyBoomBBQ Posts: 702
    Mik of Alaska,[p]I thought you were doing pork buts. If so, I usually do them fat cap up, but I have had equal
    success with fat cap down. Your subject posting generally relates to a brisket cook. [p]Ping me if you want my brisket data. [p]Bryan

  • BabyBoomBBQ,[p]Yeah, I assumed brisket. [p]Pork butts are better anyway. :)

     

    -SMITTY     

    from SANTA CLARA, CA

  • BabyBoomBBQ,
    Oops. I guess I figured others read my last post on the pork butt. Guess I'll just have to go with the flow and flip a coin. Thanks again. Mik

  • BabyBoomBBQBabyBoomBBQ Posts: 702
    Mik of Alaska,[p]They will be great either way, but remember all of these replies were probably addressing a brisket cook. I'm getting two butts ready to go on today about 8-9PM CA time. The whole cryopac only weighs 13 lbs, so they aren't giants like yours. I'll be cooking them fat cap up. If I have too much fun at happy hour and dinner, who knows where the cap will end up. ;-)[p]Good luck!

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