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re: Smoking Brisket on Kamado-Fat up or down?
Posted on 5/15/20 at 3:41 pm to Whatafrekinchessiebr
Posted on 5/15/20 at 3:41 pm to Whatafrekinchessiebr
I do fat down, above a pan for drippings, on my big joe.
Flame boss is da boss. I don't have to look at it for the first 6 hours.
Flame boss is da boss. I don't have to look at it for the first 6 hours.
0
Posted on 5/15/20 at 4:28 pm to CAD703X
quote:
there's a fat side to a pork butt
Ummm yes? There certainly can be
Posted on 5/15/20 at 4:34 pm to CAD703X
quote:
CAD703X
What are you smoking on?
Posted on 5/15/20 at 7:25 pm to NOLAGT
quote:
Mayo is a good fat to cook with....non stick. Can also put on your bread for grilled cheese vs butter.
It’s amazing to me how unknown this is...
Posted on 5/15/20 at 7:43 pm to Whatafrekinchessiebr
I smoke on a BGE which is similar to a Kamado I think. I've ruined multiple briskets in my crazed experiments but I try not to repeat my mistakes.
I currently start fat side down for the first 4 hours and then flip to fat side up. Also, I separate the point and flat unless they're almost the same thickness.
I've never had an issue with fat sticking. That's a head scratcher for me.
IMO, the single most important thing to getting good flavor is having good smoke which means having clean burning wood (blue hue smoke) which means enough O2 for the wood to combust. This is tricky on ceramic smokers.
I currently start fat side down for the first 4 hours and then flip to fat side up. Also, I separate the point and flat unless they're almost the same thickness.
I've never had an issue with fat sticking. That's a head scratcher for me.
IMO, the single most important thing to getting good flavor is having good smoke which means having clean burning wood (blue hue smoke) which means enough O2 for the wood to combust. This is tricky on ceramic smokers.
Posted on 5/15/20 at 7:50 pm to CAD703X
Oklahoma Joe drum smoker right now. I had a kamoto before.
Posted on 5/15/20 at 8:40 pm to CAD703X
Isn't separating the flat and point kinda bbq sacrilege?
This post was edited on 5/15/20 at 8:40 pm
Posted on 5/15/20 at 9:35 pm to Chucktown_Badger
quote:
Isn't separating the flat and point kinda bbq sacrilege?
It may be, but on a Kamado cooker, a large brisket won’t all fit without some of it hanging over the sides of the heat deflector.
I separate and then I can also cook both muscles to their correct internal. If the flat gets there before the point, I can pull it.
To answer the OP’s question, I separate, put the flat on the grate, fat side down, then I use a rack to put the point directly above it, fat side up. So I have insulation and melting fat and moisture from the point dripping on the flat the whole time it’s cooking.
I’ve done my last 2 list this and they’re the best briskets I’ve turned out on my BGE
Posted on 5/16/20 at 7:24 am to dpd901
quote:
on a Kamado cooker, a large brisket won’t all fit
My Primo is
at you 
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