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Briskets Fatside Up or Down????????????

 
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choclit1967





Joined: 12 Sep 2011
Posts: 78


Location: Fort Smith, Ark

Post Post subject: Briskets Fatside Up or Down????????????  Reply with quote

Looking 4 input from other Lang Users!!!!!!
Post Posted: Wed Jun 25, 2014 7:18 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Re: Briskets Fatside Up or Down???????????? Reply with quote

choclit1967 wrote:
Looking 4 input from other Lang Users!!!!!!


My first suggestion is you should check out www.amazingribs.com (BBQ Beef Brisket Texas Style). There are more technical explanations on the web, which would put a person to sleep but they are interesting.

I've tried both fat up & down. With the fat cap up I thought it would render into the meat -- it doesn't and I personally didn't like the results. The fat tended to wash off my rub. I've settled on fat cap down and use the fat cap as a sheild from the heat to prevent the meat from drying out. On my Lang the heat is coming from below the meat because I forced it that way with a chimney extension. Without the extension, the heat would flow over the meat so fat up would protect the meat.

Brisket is an easy piece of meat to dry out, so to help keep the meat moist I place the meat on a grate above a water pan.

I've also flipped the meat half way through the cook. Actually, no matter how I've cooked the brisket it's come out fine. Everyone has an opinion on this subject so you should try both ways and see what works best for you.

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Post Posted: Wed Jun 25, 2014 3:04 pm 
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dwcowles





Joined: 13 Jun 2014
Posts: 9



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I cook my with fat side down and it turns out nice and juicy every time
Post Posted: Sun Jul 13, 2014 3:59 am 
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glocksrock





Joined: 13 Dec 2013
Posts: 18



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I did my first one fat side down and it turned out great.
Post Posted: Mon Jul 14, 2014 5:13 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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I did mine fat side up. Turned out well...there was no cap left when I was done. I trimmed some before cooking....but it does render down the rub, so next time I will try fat down.

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Post Posted: Fri Jul 25, 2014 2:15 am 
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dsarphie





Joined: 08 May 2014
Posts: 58



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I've never cook fat side up.  frankly, it didn't seem to make sense.  Rub is not going to penetrate it enough to really flavor the meat, and you're not going to develop bark.

That being said, Malcom Reed put out a good video on smoking a brisket just for eating - not competition - and he cooked it fat up.

Check it out, and hopefully it answers your questions:

https://www.youtube.com/watch?v=S...amp;list=UU--MxpGXJ3LVD8KvlNzRlcA
Post Posted: Fri Jul 25, 2014 2:30 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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dsarphie wrote:
I've never cook fat side up.  frankly, it didn't seem to make sense.  Rub is not going to penetrate it enough to really flavor the meat, and you're not going to develop bark.

That being said, Malcom Reed put out a good video on smoking a brisket just for eating - not competition - and he cooked it fat up.

Check it out, and hopefully it answers your questions:

https://www.youtube.com/watch?v=S...amp;list=UU--MxpGXJ3LVD8KvlNzRlcA


Dsarphie3445: A couple of months ago I sent an email to Marcolm Reed, after watching his video, and asked specially how he'd cook (fat up or fat down) if he ownd a Lang. He said that since the heat was coming from below on the Lang he'd cook fat down so the fat protects the meat. With his cooker the heat is coming from above so he cooks fat up. He also told me which ever way I cook it I should get a good product but it's best to use the fat cap to protect the meat.

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Post Posted: Fri Jul 25, 2014 5:07 pm 
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dsarphie





Joined: 08 May 2014
Posts: 58



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Fair enough.  When I attended his seminar he was cooking briskets on a Yoder pellet smoker, and had it fat down.

So let me get your thought on this...when I'm cooking ribs, chickens and brisket I usually put the brisket on the top rack.  with the duct modification and your foil technique around the door my top rack has maintained a steady 250 from each side, while on the lower rack the side closer to the firebox was275 and the farthest from it was 225.  Pretty ideal temp zones, right?  

Do you think I'd have better results by cooking the brisket fat up?
Post Posted: Fri Jul 25, 2014 5:20 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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dsarphie wrote:
Fair enough.  When I attended his seminar he was cooking briskets on a Yoder pellet smoker, and had it fat down.

So let me get your thought on this...when I'm cooking ribs, chickens and brisket I usually put the brisket on the top rack.  with the duct modification and your foil technique around the door my top rack has maintained a steady 250 from each side, while on the lower rack the side closer to the firebox was275 and the farthest from it was 225.  Pretty ideal temp zones, right?  

Do you think I'd have better results by cooking the brisket fat up?



I honestly don't know because I always use the bottom rack and cook fat down. My guess is using the top rack, the heat still is coming from below -- even more so. In my original email to Malcolm I indicated why I was confused with his fat up or down reasoning, which sounded good to me, was I thought the heat on a Lang, because of reverse flow, was coming from the side -- so he knew my problem and still said fat down.

I've been considering his seminar but thought it might be pointed toward competition cooking. I enjoy his stuff when it's pointed toward the backyard cooker. In one of his emails to me (I buy his rubs) he told me he wouldn't serve the competition stuff he cooks to his friends.

I've replaced the alum foil (once I knew it worked) with an old metal ruler that I cut to fit and sealed in place with hi temp sealent. All my heat/smoke is contained where it's supposed to be -- in the cook chamber.

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Post Posted: Fri Jul 25, 2014 5:57 pm 
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dsarphie





Joined: 08 May 2014
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The ruler idea sounds good, but requires more skill than I've got.

The seminar was great.  I use the techniques to practice for competition cooking, but serve it to friends and family.  they don't have a problem with it.  Besides, to those who don't know anything about it, you really look like the man.

Post Posted: Fri Jul 25, 2014 6:09 pm 
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