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Mixon weighs in on Brisket cooking fat cap up or down...
-SMITTY
from SANTA CLARA, CA
Comments
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It is not possible for the fat to run into the meat. It just runs off
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Fat cap goes facing the area of higher heat.______________________________________________I love lamp..
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nolaegghead said:Fat cap goes facing the area of higher heat.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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nolaegghead said:Fat cap goes facing the area of higher heat.Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
We always work hard to achieve a perfect bark, and protect it all the way thru the cook. Cooking fat cap down helps preserve the meat side presentation. Must be a Franklin thing?
-SMITTY
from SANTA CLARA, CA
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I'm generally fat side up just because that's how I learned. I have no issues with bark. I can tell you I have done them every which way in a bge, it does not matter. Concern yourself with other things...Keepin' It Weird in The ATX FBTX
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I normally to drunk during brisket cooks. so I just throw it on and whatever way it lands I just roll with it.Hermosa Beach CA
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Fat cap down and towards the heat.Sandy Springs & Dawsonville Ga
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nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
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tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.Sandy Springs & Dawsonville Ga -
Its almost Friday, right?
Actually, it is best if you place the brisket on its side and make sure that the fat cap is facing towards Texas! Of course, if you are in TX you can do what you want.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Me, down. Why? Because the fat cap sticks to the grid and often times just rips off the brisket for me on its own when I take it off the grid without any care. It makes things easier.
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bgebrent said:tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.
Now, when we cook pit cooked, we finish fat on bottom, for butts, that because it's a direct fire.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:bgebrent said:tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.
Now, when we cook pit cooked, we finish fat on bottom, for butts, that because it's a direct fire.
In almost all cases (where I'm using a heat deflection (i.e. platesetter)) the upper temperature trends above the lower temperature. This would support the fat cap up theory.North Pittsburgh, PA
1 LGE -
chadpsualum said:tarheelmatt said:bgebrent said:tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.
Now, when we cook pit cooked, we finish fat on bottom, for butts, that because it's a direct fire.
In almost all cases (where I'm using a heat deflection (i.e. platesetter)) the upper temperature trends above the lower temperature. This would support the fat cap up theory.
So when the "heat" is deflected from the platesetter, it routes upward, towards the dome, it then swirls (one would assume), and turn downward (some leaving the vessel of course)assuming again)), hitting the top more so that the bottom.
Again, I'm only using my backwoods logic here.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:chadpsualum said:tarheelmatt said:bgebrent said:tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.
Now, when we cook pit cooked, we finish fat on bottom, for butts, that because it's a direct fire.
In almost all cases (where I'm using a heat deflection (i.e. platesetter)) the upper temperature trends above the lower temperature. This would support the fat cap up theory.
So when the "heat" is deflected from the platesetter, it routes upward, towards the dome, it then swirls (one would assume), and turn downward (some leaving the vessel of course)assuming again)), hitting the top more so that the bottom.
Again, I'm only using my backwoods logic here.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:tarheelmatt said:chadpsualum said:tarheelmatt said:bgebrent said:tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.
Now, when we cook pit cooked, we finish fat on bottom, for butts, that because it's a direct fire.
In almost all cases (where I'm using a heat deflection (i.e. platesetter)) the upper temperature trends above the lower temperature. This would support the fat cap up theory.
So when the "heat" is deflected from the platesetter, it routes upward, towards the dome, it then swirls (one would assume), and turn downward (some leaving the vessel of course)assuming again)), hitting the top more so that the bottom.
Again, I'm only using my backwoods logic here.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I will weigh in on this latest controversy. Hopefully there will be no name calling, although it is Friday. Fat cap down. For the very simple reason - as mentioned by others - that whatever gets stuck to the grate and pulled off, I want it to be fat and not bark.
New Orleans LA -
I just cut all the fat off the outside, then I don't have to worry with it.
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theyolksonyou said:I just cut all the fat off the outside, then I don't have to worry with it.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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i would have a preference for foods up or down if i ever noticed that the top (or bottom, as the case may be) actually WERE burnt or cooked more than the other side
but have never spotted a diff. ...least not in the BGE, indirect
though pizzas do brown on top better (for me) when raised into the dome. their underside seems to cook the same either high or low
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
don't forget pork butt, the same basic cooks as brisket
twww.ceramicgrillstore.com ACGP, Inc. -
I'm a fat down guy. @theyolksonyou thats how I've been doing them lately. Trim all the fat off smoke at 300 for 2.5 hours hours. Then aluminum pan with beef broth for 3 hours at 325 It's not traditional Texas style but I like it. Here's a pic of some sliced and with a little broth on top.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
So what I'm learning from this post it's like replacing a roll of toilet tissue...there are two ways and if they both work there's no wrong way.
LBGE Katy (Houston) TX -
Gunnar said:
So what I'm learning from this post it's like replacing a roll of toilet tissue...there are two ways and if they both work there's no wrong way.
New Orleans LA -
I quit listening to all these so called BBQ masters. I watched their shows and there's episodes where you can tell when they slice it that it was a dried out brisket and they try to sell it as amazing. They are like the Kardashians of BBQ.
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Darby_Crenshaw said:i would have a preference for foods up or down if i ever noticed that the top (or bottom, as the case may be) actually WERE burnt or cooked more than the other side
but have never spotted a diff. ...least not in the BGE, indirect
though pizzas do brown on top better (for me) when raised into the dome. their underside seems to cook the same either high or low -
@Legume - great post especially for a Friday night primer.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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I don't know if many people on here travel a lot for work, but I do and I search out local when I can. I will look places up and check reviews. It's unreal what people think is good Q. I had brisket up near Fort Wayne IN. that I wouldn't take for free the other day. Yet they got great reviews. The corporate card helps ease the pain, but I felt guilty wasting the money.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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bgebrent said:tarheelmatt said:nolaegghead said:Fat cap goes facing the area of higher heat.
I have always cooked them fat up. My hillbilly logic is just for some protection, not to
that hot ass fire you lit generates much more thermal energy than what's radiated off the dome. The fire is hot! Even with a deflector. And because of the deflector. And the open daisy wheel/Smokeware cap venting some of the heat.
______________________________________________I love lamp..
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