BackofBeyond
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Just stacked 1/2 a beef in the freezer, so that’s where I’m currently finding them.
What's on the smoker today?
- Thread starter wytex
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Bigjay73
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Send coordinates
Bigjay73
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Gonna do a brisket this weekend. Been toying with the idea of going fat side down for the first time. Anyone cook fat side down? Anything you so differently? Am I wasting my time?
Nick87
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@AJricketts always did them fat side down if I remember correctly. Just try to type in his name and he's gone what the hell happened did I miss that one?
BackofBeyond
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43.66128, -116.67175
BackofBeyond
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Every Friday, like clock work. Feeder sale (hogs, sheep, goats, and calves) is on Saturday.
What day is this sale?
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Derek44
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Really. Ugh. Yeah. Losing them all
Derek44
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Bigjay73
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Did the fat side down, high heat method on this one. Bark is better than I expected, came out pretty good, not sure if its better than low and slow, fat side up. Will say that having a 7 hr cook time on a 17lb brisket was impressive, may be useful in the future. Made for a pretty good breakfast burrito with homemade smoked salsa.
How high of a heat and would it be good sliced?
Bigjay73
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300 degrees. I cut it in half and had a few slices, was pretty darn good. Flat was juicy, not as much bend as it should have had, which was probably my fault, point was great. Hell of a smoke ring, not that that really matters, but it makes it look like I know what I'm doing lol
Bigjay73
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I will say the fat cap rendered better than ever, had a nice bite to it. I left closer to ⅜inch of fat on, more than I usually do
ignorethefringes
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Sorry man, been changing my name to avoid Big Fin. He's been hot on the trigger lately
lolI've done them fat side down plenty of times when the heat source is more directly below than off to the side. It can help keep the meat from drying out, especially the flat.
The only thing I do differently is leaving the fat cap thicker than normal for protecting the meat. Never had a problem, sometimes even a better smoke ring on the meat side.
I have one in the fridge to soon as the first brisket on the new recteq. Might do it fat side down just for kicks.
Nick87
Well-known member
Good to see that your still here. I've been wondering who the hell this breaks guys is lol.Sorry man, been changing my name to avoid Big Fin. He's been hot on the trigger lately
I've done them fat side down plenty of times when the heat source is more directly below than off to the side. It can help keep the meat from drying out, especially the flat.
The only thing I do differently is leaving the fat cap thicker than normal for protecting the meat. Never had a problem, sometimes even a better smoke ring on the meat side.
I have one in the fridge to soon as the first brisket on the new recteq. Might do it fat side down just for kicks.
WestKyHunt
Well-known member
First hunk of meat from a brisket I've ever smoked.
I caught this flat on sale for $25 at Sam's Club.
Kept it simple with a PSG rub. 250° with post oak and mesquite until stalling around 170°. Tucked her in with drippings from the fat trimmed off in a butcher paper blanket.
Started probing tender 1.5hr later, the. Rested another hour in a cooler.
Results were a big confidence boost!
I'm ready to throw down a whole packer next!
I caught this flat on sale for $25 at Sam's Club.
Kept it simple with a PSG rub. 250° with post oak and mesquite until stalling around 170°. Tucked her in with drippings from the fat trimmed off in a butcher paper blanket.
Started probing tender 1.5hr later, the. Rested another hour in a cooler.
Results were a big confidence boost!
I'm ready to throw down a whole packer next!
WestKyHunt
Well-known member
Chub on the smoker currently. Will grab gpics once it comes off
Last edited:
Bigjay73
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Who's?
WestKyHunt
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Too big to be just mine
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