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Brisket Survey

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RMSmithJr
RMSmithJr Posts: 30
in Beef
Fat cap up or down?

Why?  

Research reveals an inconclusive either/or. 
SalemsLot, Maine
BGE.L since December 2015
Cabela's model 2007-November 2015
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Comments

  • Chubbs
    Chubbs Posts: 6,929
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    I have tried both several times and results are same for me. I tend to go fat cap down now. No big reason why other than I apply rub more heavily on meat side and sit it in fridge to chill with it facing up then just pick up and set down on egg. Lazy I guess
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited February 2016
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    I've done both. In an egg it really made no real difference either way. I go fat cap down. My justification....if something is to stick to the grate let it be a little fat. 
    Now if we're talking offsets or other vessels my answer would change. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • DMW
    DMW Posts: 13,832
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    Stand it on its side
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    DMW said:
    Stand it on its side
    I have =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnnyp
    johnnyp Posts: 3,932
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    Fat cap down.  No flavor difference, but I get better bark
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Legume
    Legume Posts: 14,627
    Options
    Flip every 15-20 min to baste
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  • 1move
    1move Posts: 516
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    Fat cap up! Did two at once to compare as I was having a large party. Both were trimmed the same way one was on the left one on the right of the egg. Both weights were at 9lbs, maybe a couple ounces difference. The fire was lit in the middle of the egg, and I told my guests that we were having an experiment and to pick which meat was the better one. I tried to keep it as controlled as I could by giving each guest roughly the same area cut. About 85% of them choose the fat cap up. 

    I did did this for my own sake and people might say on here that there are lots of variables even though I tried to eliminate most for my own experiment. I also watched a bunch of videos and at the end came across Aaron Franklins videos and he does it fat cap up so this is the way I have stuck to it. 

    A bunch of of people on here are worried about the meat sticking but on a cook that long/low/slow nothing will stick. Having that much fat/grease drip into your drip pan below ensures those grates are greased right! 

    https://m.youtube.com/watch?v=VmTzdMHu5KU
    XLBGE, MMBGE, CyberQ
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  • YukonRon
    YukonRon Posts: 16,989
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    I have done both. I like the fat side down on  packers that have extremely thin flats, or when I do a real bad carving job. Fat side up when I have a thicker Flat, and carved correctly.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RMSmithJr
    RMSmithJr Posts: 30
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    I'm going fat down this time. Good points made on both sides (sic).

     I did give the kitchen's roteserie (sp?) a real long look - won't fit under the dome.  

    The meat is on.
    SalemsLot, Maine
    BGE.L since December 2015
    Cabela's model 2007-November 2015
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  • clintmiller
    clintmiller Posts: 147
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    My best guess is it doesn't matter. But, I always start briskets fat cap down in the Egg. After 6-7 hours, when I wrap them in butcher paper, I flip them fat cap up.
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  • Botch
    Botch Posts: 15,491
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    @1move, I love a controlled experiment, thanks for posting.  
    _____________

    Tin soldiers and Johnson's coming...


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  • lousubcap
    lousubcap Posts: 32,393
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    I'm in the cap down crowd-likely no difference but that is one variable I can eliminate.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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