Smokin-It User Forum!
Recipes => Beef => Topic started by: 74redone on August 17, 2015, 09:51:19 AM
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Do u guys smoke fat side up or down? I have tried a few now and they have turned out good but the bottom s get kind of tough. I have been smoking fat side up thinking the fat would go into the meat. I am also smoking to a IT of 190. I normally slice it instead is pulling apart. Is 190 still a good temp or should it be lower twmp. I do rest the brisket in foil wrapped in towels for 2 hrs after it hits 190. My briskets are good I'm just wondering if there is something I can do to make them even better.
Thanks guys!
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Brine and injection improves a flat. As for temperature, I smoke until a probe or a toothpick slides in and out very easily with no tug.
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+1 on Super Dave, also I would take to 195 internal temp. and do fat cap down. At least that is how I did my last brisket. I think most people here do it with fat cap down. I just did a search in beef fat cap up or down. I seen 8 posts all fat cap down.
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Fat cap down for me. Fat renders out and also acts as a heat shield between the meat and the element. You don't want too much direct heat as it tends to dry the meat out. 195 is about right on the temp.
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I prefer to go fat cap up and create an artificial heat shield, getting the best of both worlds.
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For me I do the fat cap down.
Since I don't inject and penetrate the fat cap, I believe it holds the injection better. But if you search you will find it works both ways.
Greg
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I prefer to go fat cap up and create an artificial heat shield, getting the best of both worlds.
That's kind of what I do with a foil pan half filled with water. Brisket is on the top shelf and pan is on the bottom shelf. Do u guys use something other than water?
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I have done two briskets so far, one with the fat tap up and the second time with the fat cap down. While little validity in an N of 2 briskets, but the first one with the fat cap up was more moist than the second. I can't say it is because of the fat cap position, but I wonder if having the fat cap on top allows the fat to work down through the meat similar to a boston butt? I am not sure at this point which way I will go on the third brisket.
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I prefer to go fat cap up and create an artificial heat shield, getting the best of both worlds.
That's kind of what I do with a foil pan half filled with water. Brisket is on the top shelf and pan is on the bottom shelf. Do u guys use something other than water?
My experience has been that water pans on a shelf end up being fuller than they started at the end of the smoke. I put a pan as you describe as a shield and a dripping catcher. A true moisture pan is a pan of water either on top of the wood box or nestled up along side of it.
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I prefer to go fat cap up and create an artificial heat shield, getting the best of both worlds.
That's kind of what I do with a foil pan half filled with water. Brisket is on the top shelf and pan is on the bottom shelf. Do u guys use something other than water?
I just used water, I have tried Apple Juice and did not notice any difference, I don't think you will either.
Just my 2 cents :)
Greg
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I use plain water, tried apple juice, cola, beer and didn't notice a difference.
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I too just use water, have tried the apple juice as for the beer that is for drinking. :o
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Brisket goes fat side down, because heat rises. The fat layer protects the meat side from the direct heat. Although if this is just a flat it is likely been heavily trimmed already and the "Fat layer" is more of a fat residue.
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+1 for fat cap down, and water in the pan. I also brine and/or inject.