Don't miss what's happening in Atascocita
People on Atascocita.com are the first to know.
Go to top of page
Close
 
Close
Back

Fat side up

Fat side up

« Back
This discussion has been locked.
Message Menu
by: ginx Active Indicator LED Icon 11 OP 
~ 3 years, 9 mos ago   Jul 4, '20 8:38am  
Fat side up
 
When you cook you briskets is that how you do it? How long until you wrap it? I usually wait until the stall aka the texas crutch . Just comparing notes, to celebrate july 4th all things smoking related post here
* Reactions disabled on political threads.
What are your thoughts? Log in or sign up to comment
Replies:
Message Menu
TexanFan1 Active Indicator LED Icon 14
~ 3 years, 9 mos ago   Jul 4, '20 9:04am  
@ginx : and here I thought you were talking about me!!🤣🤣🤣
* Reactions disabled on political threads.
Message Menu
DaycareMom Active Indicator LED Icon 10
~ 3 years, 9 mos ago   Jul 4, '20 9:20am  
I always stay fat side up.. especially in the water!
 
But seriously I'm anxious to hear all the tips. We will be cooking a brisket tomorrow.
* Reactions disabled on political threads.
Message Menu
carol888 Active Indicator LED Icon 9
~ 3 years, 9 mos ago   Jul 4, '20 10:24am  
My sil does the brisket, not sure anymore!
* Reactions disabled on political threads.
Message Menu
Smokeybear Active Indicator LED Icon 8 Forum Moderator
~ 3 years, 9 mos ago   Jul 4, '20 11:08am  
@ginx : Cook fat side up until you get an internal temp of 165-175 then wrap and cook to 195-205 internal. Unwrap and let sit for 30 minutes before cutting. This is one way, and there are many. Good luck and enjoy......
* Reactions disabled on political threads.
Message Menu
ginx Active Indicator LED Icon 11 OP 
~ 3 years, 9 mos ago   Jul 4, '20 1:26pm  
Loading Image...
 
Got to love it when the neighbor hands over treats when you're smoking some meat .. i present crawfish cheesy bread, dayum its good
* Reactions disabled on political threads.
Message Menu
ArchStanton Active Indicator LED Icon
~ 3 years, 9 mos ago   Jul 4, '20 2:09pm  
I do mine low and slow and smoky on the pit for a few hours to get that smoke ring,, finish it in a 200' oven till the beer runs out.. Then it's almost midnight and time to hit the sack.. Brisket for breakfast 😷
* Reactions disabled on political threads.
Message Menu
Greg Active Indicator LED Icon 9
~ 3 years, 9 mos ago   Jul 4, '20 6:53pm  
Start my fire with charcoal, throw on a bout a 6-8" Diameter oak log. Sheet of tinfoil across the top rack, slap that sucker on their fat side up , close all the dampers! Start drinking heavily, fall asleep 2:30am wake up at 9 and it's perfect every time! We call it NY brisket! Never knew what a brisket was till I moved here. (Except corned beef)
* Reactions disabled on political threads.
Message Menu
EddyFree Active Indicator LED Icon 10
~ 3 years, 9 mos ago   Jul 4, '20 8:13pm  
I trim the brisket if it has a lot of fat on it....Then I pre-cook it in the oven fat-side up, in a lite marinade, until its about 3/4 done...Afterwards, I put it on the BBQ grill to finish it off with smoke and all...
 
I used to not trim it and let it cook in that good tasting fat and all, but as I get older I'm getting more conscious about limiting my intake of stuff like fat...
* Reactions disabled on political threads.
Message Menu
Astrokatz Active Indicator LED Icon 5
~ 3 years, 9 mos ago   Jul 4, '20 8:53pm  
Loading Image...
 
I do two styles low and slow and Hot and fast, but trimming the fat is the most important no matter. The jelly fat stays at no more than 1 ", the hard fat get rid of it will never render. Either way the fat side ALWAYS goes towards the heat source. Why for lack of better terms it protects the meat from drying out and allows the fat to render into the meat and stay moist. If you wrap 160 is the ideal and 209-211 is perfect done. Let rest at least 45 minutes before cutting to allow the meat to soak its juices back in. Here is an idea of a trimmed Comp brisket. Notice the Point is not attached. This is not my brisket. I don't have a picture close.
* Reactions disabled on political threads.
Message Menu
Fairlane67 Active Indicator LED Icon 12
~ 3 years, 9 mos ago   Jul 4, '20 9:20pm  
@Astrokatz : you spent some money on that baby! That is a fine piece of meat.
* Reactions disabled on political threads.
Message Menu
Astrokatz Active Indicator LED Icon 5
~ 3 years, 9 mos ago   Jul 4, '20 9:28pm  
@Fairlane67 : That is a R-C Ranch brisket. That pic is not mine, didn't have one to show. That is our buddies from Lucky Charms.
* Reactions disabled on political threads.
Message Menu
Astrokatz Active Indicator LED Icon 5
~ 3 years, 9 mos ago   Jul 4, '20 9:58pm  
@EddyFree : I will send a pic of my trim next time
* Reactions disabled on political threads.
Message Menu
cousindan Active Indicator LED Icon 4
~ 3 years, 9 mos ago   Jul 5, '20 7:37pm  
I trim the fat cap down to about 1/4" I carve out that big chunk of fat next to the point.
 
I do fat side down because I like the bark on the top side to be nice and crispy. I do spritz with a mix of beef broth with worcestershire and rub. Same thing I inject with. Layer on that flavor then let it dry out and condense on there.
 
After about 4-6 hours at (250 -275) it reaches 165 and stalls for about 20 minutes, I wrap in butcher paper. Butcher paper keeps the bark from getting mushy like it tends to do in foil. Then in the oven it goes with temp probes in the flat and point so I don't have to watch an outside fire.
 
275 oven temp or 300 if I'm in a hurry. Once the temp probes reach 200 I start use my third thermometer to poke it and see if it is tender. Usually have to cook a little more until it reaches 205. point is usually following the flat by about 10 degrees. if its that far I'll drop the oven to 220 and let it set before pulling it. give the point more time to catch up without overcooking the flat.
 
Let it rest in the wrap until it cools to about 130. Then start carving across the grain.
 
I did learn a trick to cut some score marks across the grain at the flat and the point, before you start smoking, so you can easily see how to cut after its cooked and the bark is hiding the grain.
These little flaps hold more rub and bark which I save for me. Emoticon
* Reactions disabled on political threads.
This discussion has been locked.
« Back to Main Page
Views: 371
# Replies: 13

K&M ACE Hardware




Agape Garage Doors, LLC Logo All Star Memories Photography Logo Maid Zen Cleaning Service Logo iSchool High Atascocita  Logo Tachus Fiber Internet Logo A+ Atascocita Lawn Services Logo Clean As A Whistle Logo TNT Tree Service Logo Superior Janitorial Services Logo Fox Family Pools Logo Advanced Appliance Repair Logo Town Center Park Association Logo Warren's Southern Gardens Logo McNamara Law Office, PLLC Logo Motorwerks Auto Group Logo K & S Sportswear Logo AFC Urgent Care Humble Logo Patriotic Professional Windows Logo Holy Comforter Lutheran Church Easter Sunday Logo Rowland Ballard  Logo Kingwood Spaces Logo K's Autohaus Logo Kopy Depot Logo Aire Serv of Heating and Air Conditioning Logo The Shop Logo FullScope Pest Control Logo Sabaoth Massage Logo Truwin - Windows, Doors & Siding  Logo
Sponsor an ad Sponsor an Ad »