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View Poll Results: Do you smoke brisket fat side up or down | |||
Up | 51 | 77.27% | |
Down | 10 | 15.15% | |
I smoke it on the side bc I’m a ****ing moron | 5 | 7.58% | |
Voters: 66. You may not vote on this poll |
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02-11-2018, 01:04 AM | Topic Starter |
**** you, you cretin.
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Smoking brisket
Fat side up or fat side down?
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02-11-2018, 01:18 AM | #2 |
Unsparing
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Flaming porch + rub.
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02-11-2018, 02:04 AM | #3 |
Snacks Are Under My Apron
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Up
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02-11-2018, 03:22 AM | #4 |
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Down
Like the fat cap as a shield between meat and the heat source |
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02-11-2018, 03:35 AM | #5 |
EvOlVeD
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you do know that heat rises, correct. i have never turned over a piece of meat on the smoker and the bottom was overcooked.
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02-14-2018, 05:27 AM | #6 | |
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Quote:
I stopped cooking my briskets low and slow awhile ago, so I like having the fat cap as a barrier from a direct flame. http://www.snakeriverfarms.com/hot-fast-brisket Last edited by BryanBusby; 02-14-2018 at 05:33 AM.. |
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02-14-2018, 08:09 AM | #7 | |
Snacks Are Under My Apron
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Quote:
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02-11-2018, 05:21 AM | #8 |
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Up. The fat will slowly render, and you want that going into the meat, not onto the coals.
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02-11-2018, 07:49 AM | #9 |
Mammoth penis
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1 0 |
02-11-2018, 09:02 AM | #10 |
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02-11-2018, 09:06 AM | #11 |
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Melting surface fat does not penetrate the meat.
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02-11-2018, 09:14 AM | #12 |
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I believe this is correct. I know I read an article that scientifically claimed this somewhere. That's why you're better off fat cap down, for the cap to protect your meat from direct heat. Or do like I do and trim it off completely so you get more of a smoke ring on that side.
Here we go. https://amazingribs.com/more-techniq...enetrates-meat |
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02-11-2018, 09:46 AM | #13 | |
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Quote:
Some people here should test the meat temp and smoking wood science discussed there too. Let em Google it themselves.
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02-11-2018, 03:27 PM | #14 |
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02-11-2018, 06:44 AM | #15 |
(Sir/Yes Sir/Aye Aye Sir)
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Up. Indirect heat, and let the cap baste the rest.
But how much fat are you leaving on? Sent from my SAMSUNG-SM-G920A using Tapatalk
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