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re: Smoked Brisket : In Game Thread : Update Pg 2
Posted on 3/6/21 at 10:57 am to bnb9433
Posted on 3/6/21 at 10:57 am to bnb9433
Above brisket looks great.
As the author of this thread, holy forever ago bump.
I will respectfully submit that the direction of the fat cap only matters - depending on smoker/grill/heat source. If it ain’t near a fire, it doesn’t matter. I’ve done both over deflector plates on my primo and there is no difference, other than when the fat is on the bottom, I lose some of the delicious cholesterol ??
As the author of this thread, holy forever ago bump.
I will respectfully submit that the direction of the fat cap only matters - depending on smoker/grill/heat source. If it ain’t near a fire, it doesn’t matter. I’ve done both over deflector plates on my primo and there is no difference, other than when the fat is on the bottom, I lose some of the delicious cholesterol ??
1
Posted on 3/6/21 at 11:11 am to bossflossjr
quote:
when the fat is on the bottom, I lose some of the delicious cholesterol ??
You're gonna lose it no matter what.
Posted on 3/6/21 at 11:55 am to Chucktown_Badger
True.
But I don’t trim the fat cap, just some of the deckle. They fattiest pieces are my preferred eating.
I can’t speak for Pellet Grills, but on the massive Barrell pits w sliding racks at Pinkertons & Pit Room n Houston - they are fat cap up, as I do on my Primo. Fwiw.
But if you like your product, have at it the way you enjoy your product.
I’m not tryin to argue, just state that a blanket statement as “fat side up or down” isn’t universally accurate.
But I don’t trim the fat cap, just some of the deckle. They fattiest pieces are my preferred eating.
I can’t speak for Pellet Grills, but on the massive Barrell pits w sliding racks at Pinkertons & Pit Room n Houston - they are fat cap up, as I do on my Primo. Fwiw.
But if you like your product, have at it the way you enjoy your product.
I’m not tryin to argue, just state that a blanket statement as “fat side up or down” isn’t universally accurate.
Posted on 3/6/21 at 3:02 pm to bossflossjr
quote:
I’m not tryin to argue, just state that a blanket statement as “fat side up or down” isn’t universally accurate.
Agreed, but the reason some people believe the fat cap should be up is factually incorrect.
Do you eat all the fat, or do you trim some off after it's cooked?
Posted on 3/7/21 at 3:17 pm to Chucktown_Badger
Eat it all.
Posted on 3/7/21 at 4:28 pm to bossflossjr
Kinda like brisket. Beef ribs from today. Pulled off between it 205 and 208. All probed like butta
Posted on 4/5/21 at 9:23 am to t00f
i'll bump in here.
Academy had an 800 sq inch pit boss on sale this weekend and after a whole home remodel, my wife gave me the go ahead as a housewarming gift to myself.
first weekend we made pizza, brisket, and smoked chicken.
we did cauliflower pizza (my wife is on a terrible whole 30 kick right now) and it was actually fantastic and the best whole 30 meal i think i've ever had.
Brisket turned out ok. i just did a 4 lber for Easter lunch. decent smoke ring and bark, but i apparently cut it incorrectly so the meat looked more like chopped beef than a slice of brisket.
that being said, the family said they liked it and asked me to do it every weekend and my wife asked me to do the exact same recipe for my in-laws coming in this weekend. so either it was actually good, or she just wants to humiliate me with her folks.
i have a strong feeling i just unintentionally picked up an expensive new hobby. i think my main complaint will be that it takes away the need to sit out there and monitor while drinking beer. fall and spring grilling and drinking is a favorite past time, and outside of the chicken, i really didn't go out there hardly at all.
Academy had an 800 sq inch pit boss on sale this weekend and after a whole home remodel, my wife gave me the go ahead as a housewarming gift to myself.
first weekend we made pizza, brisket, and smoked chicken.
we did cauliflower pizza (my wife is on a terrible whole 30 kick right now) and it was actually fantastic and the best whole 30 meal i think i've ever had.
Brisket turned out ok. i just did a 4 lber for Easter lunch. decent smoke ring and bark, but i apparently cut it incorrectly so the meat looked more like chopped beef than a slice of brisket.
that being said, the family said they liked it and asked me to do it every weekend and my wife asked me to do the exact same recipe for my in-laws coming in this weekend. so either it was actually good, or she just wants to humiliate me with her folks.
i have a strong feeling i just unintentionally picked up an expensive new hobby. i think my main complaint will be that it takes away the need to sit out there and monitor while drinking beer. fall and spring grilling and drinking is a favorite past time, and outside of the chicken, i really didn't go out there hardly at all.
This post was edited on 4/5/21 at 9:24 am
Posted on 4/5/21 at 11:50 am to bossflossjr
quote:
(Blue Oak n NOLA is pretty darn good
Posted on 4/5/21 at 12:09 pm to lsufan1971
quote:
I smoked a 10lb packer from Costco in my MB 560 today. Wrapped at 170 and sprayed with duck fat. Pulled it at 203. It’s resting now. Will slice in an hour. I smoke mine fat side up at 230 with a water pan and crank in to 250 after I wrap.
I bought a 560 a few months ago but have yet to try a brisket. Did you put it on the top rack an put a pan underneath?
Posted on 4/6/21 at 10:43 am to upgrayedd
quote:
I bought a 560 a few months ago but have yet to try a brisket. Did you put it on the top rack an put a pan underneath?
i think from now on i'm going to put something underneath. i know it's a grill and it's going to get dirty, but i just don't want to mess with that much grease and grime. after 6 hours of smoking a brisket it was disgusting and i just really don't want to mess with that every few grills.
Posted on 4/4/25 at 2:42 pm to 3nOut
Found this thread looking for my old notes on a brisket I’m smoking tonight…. Laughed at the 4 year bump, so here is another!
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