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Fat Cap

 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Fat Cap  Reply with quote

How to handle a fat cap has always confused me. I originally thought the fat would penetrate into the meat -- it doesn't. What I've been doing is trimming it down to 1/4" and I cooked fat cap DOWN per Malcom Reed (www.howtobbqright.com) who advised me that the Lang heat radiates UP and that the fat cap protects the meat plus when you cook fat cap UP on a Lang all the melting fat is doing is washing your seasoning away, which make sense to me.

I've partly got it but I just saw a great article on wwww.amazingribs.com called "about the fat cap and busting the myth that melting fat penetrates meat", which will tell any interested Lang owner everything they need to know about the subject.

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Wood River BBQ Team
Post Posted: Wed Mar 09, 2016 9:28 pm 
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glocksrock





Joined: 13 Dec 2013
Posts: 18



Post Post subject: Re: Fat Cap Reply with quote

I always do fat cap down for butts and brisket, especially on a Lang where the fat dripping on the reverse flow plate makes for more flavor.
Post Posted: Wed Mar 09, 2016 9:31 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

You're right and here's why. At higher temps above 275* the fat drippings that hit the RF plate form vaporized fat and juiice and this results in adding great flavor to the product.

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Post Posted: Wed Mar 09, 2016 10:41 pm 
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vandy





Joined: 20 Nov 2015
Posts: 49



Post Post subject: Reply with quote

I have always cooked a butt with the fat cap down because that is what I was told to do at some point.  I have not done a Brisket yet but I will remember that when I do cook one.  Thanks guys!
Post Posted: Wed Mar 09, 2016 10:49 pm 
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cinquemania





Joined: 29 Sep 2013
Posts: 8



Post Post subject: Reply with quote

You are correct. Fat side down on lang smokers are the way to go only if your cooking above 275 degrees. If your cooking below that, fat side up. On ceramic cookers fat side up because the heat goes around the heat plate and hits the meat from the top.....
Post Posted: Thu Mar 10, 2016 2:54 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Reply with quote

[quote="cinquemania:4603"]You are correct. Fat side down on lang smokers are the way to go only if your cooking above 275 degrees. If your cooking below that, fat side up.

cinquemania: I'm not challenging you because I don't know but what would the reason for fat side up under 275* since the heat comes from the same direction regardless of the temperature? The reason I want to know is I always cook fat cap down and I don't want to ruin a good piece of meat by cooking it the wrong way. Thank you for any info you can give me.

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Post Posted: Thu Mar 10, 2016 6:09 pm 
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JohnH12





Joined: 09 Jun 2013
Posts: 11



Post Post subject: Reply with quote

I tried both ways simulteneously during a recent butt cook. Couldn't tell any difference in the flavor or juiciness of either. The only noticeable difference was the amount of meat that stuck to the cooking grid with the fat cap up. With the cap down the fat cap acted as a sacrificial so no meat was lost.
Since then I do cap down if cooking directly on the grid.

Post Posted: Sat Jul 23, 2016 6:34 pm 
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