December 7, 20196 yr I have done several fat side up briskets on my BGE with a rub and a vinegar-broth+ mop. They turned out great. A friend has a Komode Joe and insists on fat side down. There could well be other factors involved, but the flat on his brisket seemed a bit dry to me. Five of us ordered some 'Q two weeks in advance from Franklin in Austin back in October. I was real nice to the cashier lady and she asked if we would like to visit the smoker room!! I asked the guy in charge of the smoking that day about fat up or down and he said it depends upon whether you are after taste (up) or health (down). The Egg type cookers are not purely indirect heat (like Franklin) but should be buffered with what BGE calls a 'plate setter' and a water pan (?). I wanted to do an A/B comparison with my friend, with two briskets and the only variable being the fat location, but the various schedules didn't work out (we are talking about game-watching opportunities). My friend's KJ is huge so we could do two at a time. Hopefully next year. Anyway, I am soliciting opinions from this board.
December 7, 20196 yr Off to the Surly start that I would expect (and know and love). Ida, I am as far from an expert as there could be, but in my limited experience (and attempt at a somewhat serious answer), fat-side up has always made a significant difference in keeping the meat (all types) more tender and flavorful. <Insert my/South Austin's mom joke here> Edited December 7, 20196 yr by smoothlonghorn
December 7, 20196 yr I've never heard of many of these terms so hard to say. What's a brisket. Like at Arby's?
December 8, 20196 yr I've always heard fat side to the fire. Using indirect heat (smoking) that would be fat side up. I am not a world renound chef.
December 8, 20196 yr 1 hour ago, HenryJames said: I trim the fat off before I cook it tbh. I like me some trim.
December 8, 20196 yr Are you going to be out of town on a recording session? That'll determine how your wife cooks it.
December 8, 20196 yr 5 hours ago, idahorn said: I asked the guy in charge of the smoking that day about fat up or down and he said it depends upon whether you are after taste (up) or health (down). I think he was fucking with you, or just giving you a completely bullshit answer since he's so tired of answering that question.
December 8, 20196 yr 34 minutes ago, jimmyjazz said: Subway does fat side up, so that's how I do it too.
December 8, 20196 yr did you cut it in half first? that's importantBefore or after you soak it for 30 days in corned beef brine?
December 8, 20196 yr Ask yourself a question. Does fat add flavor. If yes, why would you be dropping that flavor into a water bowl or heat plate as opposed to letting it melt on top of the meat? Ever spooned butter on to a steak while cooking?
December 8, 20196 yr 17 hours ago, HenryJames said: I trim the fat off before I cook it tbh. I do this right before I serve it, when I am trimming off all the bark and fat.
December 8, 20196 yr I have great results balancing the brisket on its side - almost certain that's how Franklin's does it.
December 8, 20196 yr I slice the uncooked brisket into individual slices, then lay each flat on the smoker Edited December 8, 20196 yr by AustinMT
December 8, 20196 yr 4 hours ago, RollLeft said: Are you crowdsourcing to start a new business? No mention of Competition Style BBQ was made. I wonder what happened to that guy. He really liked engaging in digital panhandling on Shaggy.
December 8, 20196 yr Author Tree fiddy: The mop is composed of cider vinegar, beef broth, peanut oil, garlic powder, chile powder, paprika, dry mustard, ground bay leaf, Tabasco, and Lea & Perrins. Very thin consistency; I could probably spray it on and may try that next time to reduce loss of the rub. My opinion is that the vinegar helps to dissolve the fat. My rub is 2 parts each black pepper and paprika, 1 part salt. All that is followed by a table sauce that takes me back to the 1950's-I got the recipes from Linda West Eckhardt's The Only Texas Cookbook. Key ingredients there are the dry mustard and vinegar. The result has plenty of whang. Also works on country style pork ribs barbecued 'cowboy style' on raft trips. I use the water pan as a heat sink, actually have a sheet pan beneath the meat which is on a roasting rack. May have some liquid smoke somewhere in the back of the pantry, but I can't remember when I may have used it. I don't have a sous vide, but I got one for my son for Christmas last year. Edited December 8, 20196 yr by idahorn
December 9, 20196 yr 3 hours ago, idahorn said: Tree fiddy: The mop is composed of cider vinegar, beef broth, peanut oil, garlic powder, chile powder, paprika, dry mustard, ground bay leaf, Tabasco, and Lea & Perrins. Very thin consistency; I could probably spray it on and may try that next time to reduce loss of the rub. My opinion is that the vinegar helps to dissolve the fat. My rub is 2 parts each black pepper and paprika, 1 part salt. All that is followed by a table sauce that takes me back to the 1950's-I got the recipes from Linda West Eckhardt's The Only Texas Cookbook. Key ingredients there are the dry mustard and vinegar. The result has plenty of whang. Also works on country style pork ribs barbecued 'cowboy style' on raft trips. I use the water pan as a heat sink, actually have a sheet pan beneath the meat which is on a roasting rack. May have some liquid smoke somewhere in the back of the pantry, but I can't remember when I may have used it. I don't have a sous vide, but I got one for my son for Christmas last year. This would seem to be the opposite of a minimalist effort.
December 9, 20196 yr Rotisserie.1.Welder 2. Rebar3. Electric ice cream maker (mounted to side of smoker)4. You get that smoke vortex going...5. Profit
December 9, 20196 yr Heres my go to.... indirect heat..fat side up heat below (BGE etc.). fat side down.
December 9, 20196 yr 21 hours ago, Anastasis said: I do this right before I serve it, when I am trimming off all the bark and fat. Like you're dancing with the brisket...
December 9, 20196 yr 12 minutes ago, ZB'Tejas said: Like you're dancing with the brisket... Don’t Vic Mackey me bro.
December 9, 20196 yr 2 hours ago, ZB'Tejas said: Like you're dancing with the brisket... Exactly. You might not know, but @Anastasis's native American name is "Dances with Brisket."
December 9, 20196 yr 16 minutes ago, High Plains Drifter said: Wait, you're not supposed to flip it every five minutes? 4-5 minutes per side for medium rare I believe
December 9, 20196 yr 18 minutes ago, High Plains Drifter said: Wait, you're not supposed to flip it every five minutes? Yeah and also pro tip: just go ahead and leave the lid open between flips. Really no need to keep opening and closing it. I‘ve found it becomes a huge beating by about hour 2 when you have to keep opening and closing the damn lid. Much easier to just leave it open.
December 9, 20196 yr 11 minutes ago, ZB'Tejas said: 4-5 minutes per side for medium rare I believe I like to use the feeling of my penis in various stages of erection as a guide to rare, medium rare, through well done. It might not be completely hygienic.
December 9, 20196 yr 21 hours ago, idahorn said: Tree fiddy: The mop is composed of cider vinegar, beef broth, peanut oil, garlic powder, chile powder, paprika, dry mustard, ground bay leaf, Tabasco, and Lea & Perrins. Very thin consistency; I could probably spray it on and may try that next time to reduce loss of the rub. My opinion is that the vinegar helps to dissolve the fat. My rub is 2 parts each black pepper and paprika, 1 part salt. All that is followed by a table sauce that takes me back to the 1950's-I got the recipes from Linda West Eckhardt's The Only Texas Cookbook. Key ingredients there are the dry mustard and vinegar. The result has plenty of whang. Also works on country style pork ribs barbecued 'cowboy style' on raft trips. I use the water pan as a heat sink, actually have a sheet pan beneath the meat which is on a roasting rack. May have some liquid smoke somewhere in the back of the pantry, but I can't remember when I may have used it. I don't have a sous vide, but I got one for my son for Christmas last year.
December 9, 20196 yr On 12/7/2019 at 3:50 PM, idahorn said: I have done several fat side up briskets on my BGE with a rub and a vinegar-broth+ mop. They turned out great. A friend has a Komode Joe and insists on fat side down. There could well be other factors involved, but the flat on his brisket seemed a bit dry to me. Five of us ordered some 'Q two weeks in advance from Franklin in Austin back in October. I was real nice to the cashier lady and she asked if we would like to visit the smoker room!! I asked the guy in charge of the smoking that day about fat up or down and he said it depends upon whether you are after taste (up) or health (down). The Egg type cookers are not purely indirect heat (like Franklin) but should be buffered with what BGE calls a 'plate setter' and a water pan (?). I wanted to do an A/B comparison with my friend, with two briskets and the only variable being the fat location, but the various schedules didn't work out (we are talking about game-watching opportunities). My friend's KJ is huge so we could do two at a time. Hopefully next year. Anyway, I am soliciting opinions from this board. generally it depends. I have a tejas smoker with a center fire box with a water reservoir between the heat fire box and the smoking chamber. If I had to do them one way I would simply do them fat down to act as another barrier between the heat source and the meat. What I actually do it rotate it and flip it every hour to ensure an even cooking, and no one side exposed to any potential pit falls too soon. The whole thought that the "fat side up, the fat melts through the meat keeping it moist" is mostly bullshit according to John Fullilove.
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