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Posted on 4/25/19 at 1:22 pm to VABuckeye
quote:
Question. Why fat side down? My thought is that fat side up renders the fat into the meat and helps with moistness and flavor.
the fat rolls off the top if you do this. you use the fat cap to protect it from the direct heat. if you was smoking on a WSM or other grill with the fire on the bottom you want the cap on the bottom to protect it. Then people will say "Franklin cooks his fat cap up"..... Well Franklin's smokers disperse the heat from the top. So the cap is on the top to protect it. 
Posted on 4/25/19 at 1:25 pm to CarRamrod
Thanks for the explanations. We only get points up here at most places so there really isn't a fat cap to work with. I'm going to look around to see if I can source whole packers in NOVA.
Posted on 4/25/19 at 1:25 pm to BRgetthenet
quote:
Myron Mixon
I mean he is probably the best in the world in comp bbq. This post was edited on 4/25/19 at 1:25 pm
Posted on 4/25/19 at 1:28 pm to VABuckeye
quote:
We only get points up here at most places so there really isn't a fat cap to work with. I'm going to look around to see if I can source whole packers in NOVA.
really? man. walmart should have them. costco has them. any butcher would order you some. man and the serial downvoter it out and about today. It must suck to have such a shitty life.
This post was edited on 4/25/19 at 1:31 pm
Posted on 4/25/19 at 1:34 pm to Datfish
Posted on 4/25/19 at 2:50 pm to Datfish
hot and fast doest get you tender and falling apart, only low and slow gets you there
even if you had a way to get it as tender going hot and fast you rob it of the time it needs to get the flavors all the way through it
even if you had a way to get it as tender going hot and fast you rob it of the time it needs to get the flavors all the way through it
This post was edited on 4/25/19 at 2:52 pm
Posted on 4/25/19 at 3:03 pm to keakar
quote:do you enjoy just talking out of your butt. what "flavors" are you trying to get "all the way through it"
hot and fast doest get you tender and falling apart, only low and slow gets you there
even if you had a way to get it as tender going hot and fast you rob it of the time it needs to get the flavors all the way through it
rub really is only in the bark.
smoke is the ring you see..
so what flavors are you talking about.
Posted on 4/25/19 at 3:06 pm to keakar
quote:
hot and fast doest get you tender and falling apart, only low and slow gets you there
This is unmitigated bullshite. Please don't listen to this guy. And if its falling apart it is overcooked chief.
Posted on 4/25/19 at 9:19 pm to keakar
quote:
hot and fast doest get you tender and falling apart,
Several competition teams who bbq FOR A LIVING do hot and fast. But keep talking out your arse. It's great entertainment.
Posted on 4/25/19 at 10:50 pm to Datfish
I used to be Slow-and-Low until I learned Hot-and-Fast.
I've been to the Houston Rodeo and Barbeque Cook-off with a team that cooked 24 hours at 200°. It was good, but they had to cook in shifts. Then I judged the BCA Invitational in Marksville. All of the teams had to win either a State or Grand Championship to get an invite. Most of these teams were cooking at 275°+ and producing damn good brisket.
At the end of the day, heat + meat = cooking.
I have experimented and found that 275°-300° works best for me. 12-14 lb packers render in about 8-9 hours. Oh, and I'm, a fat-side down guy too (That's what she said!").
To each their own, but to quote my friend Dave A: "There's nothing magical about 225°, except waking up earlier and eating later."
I've been to the Houston Rodeo and Barbeque Cook-off with a team that cooked 24 hours at 200°. It was good, but they had to cook in shifts. Then I judged the BCA Invitational in Marksville. All of the teams had to win either a State or Grand Championship to get an invite. Most of these teams were cooking at 275°+ and producing damn good brisket.
At the end of the day, heat + meat = cooking.
I have experimented and found that 275°-300° works best for me. 12-14 lb packers render in about 8-9 hours. Oh, and I'm, a fat-side down guy too (That's what she said!").
To each their own, but to quote my friend Dave A: "There's nothing magical about 225°, except waking up earlier and eating later."
This post was edited on 4/25/19 at 10:53 pm
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