Fat cap up or down ? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
View Poll Results: Fat cap up or down?
Cap Up 19 54.29%
Cap Down 16 45.71%
Voters: 35. You may not vote on this poll

Reply
 
Thread Tools Display Modes
 
Old 05-28-2006, 10:48 AM   #1
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Fat cap up or down ?

I know this has been touched on in a number of threads but inquiring minds want to know ? Do you cook your brisket/butts fat cap up or fat cap down? Do you flip it sometime during the cook? And most importantly why do you do what you do? Please include the type of smoker you are using?
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-28-2006, 10:52 AM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I'd flip if I weren't so lazy.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-28-2006, 10:54 AM   #3
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Fat cap up, it keeps the meat moist.
Flip it half way thruogh for a few hrs., to help build up the bark.
Char Griller
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 05-28-2006, 03:56 PM   #4
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Fat side up and let them juices flow through the meat. YUMMY! =P~ I also score the fat. Helps it render.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 05-28-2006, 04:52 PM   #5
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Bill The Grill Guy
Fat side up and let them juices flow through the meat. YUMMY! =P~ I also score the fat. Helps it render.
That's a good tip thanks Bill.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-28-2006, 05:04 PM   #6
Saint O'Que
 
Larry D.'s Avatar


 
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
Fat cap up, and I don't flip them at all, cooking on a WSM.
__________________
----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
Larry D. is offline   Reply With Quote
Old 05-28-2006, 05:13 PM   #7
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
Cap down for about half the time then flip for a few then back down again.
__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 05-28-2006, 05:24 PM   #8
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Fat down on a brisket. On butts sometimes down sometimes up.
cleglue is offline   Reply With Quote
Old 05-28-2006, 06:17 PM   #9
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Re: Fat cap up or down ?

Quote:
Originally Posted by wittdog
I know this has been touched on in a number of threads but inquiring minds want to know ? Do you cook your brisket/butts fat cap up or fat cap down? Do you flip it sometime during the cook? And most importantly why do you do what you do? Please include the type of smoker you are using?
Start fat cap up , flip halfway . Helps with retaing juices. 55 gallon drum modified smoker with side fire box.
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 05-28-2006, 06:55 PM   #10
Guest
 
Posts: n/a
Quote:
Originally Posted by Burnt Food Dude
Lately, I've been doing my briskets without water in the pan. Without water I start fat cap down to protect from heat. Then I follow the rule of half.
That "Rule of Half" really sounds interesting ~ Gonna have to try it. I do think it get's a little busy near the end though...
  Reply With Quote
Old 05-28-2006, 07:05 PM   #11
Cooker
 
JohnnyReb's Avatar


 
Join Date: Jul 2005
Location: SC
Posts: 267
fat cap up, why? well thats just how i do it

Great outdoors smokey mountain

char griller w/sfb
JohnnyReb is offline   Reply With Quote
Old 05-28-2006, 07:36 PM   #12
BBQ Central College
 
Thom Emery's Avatar


 
Join Date: Oct 2005
Location: Indio Ca.
Posts: 408
Cap down 2 hours then up then down BDS cooking ya needs ta turn the meat
__________________
Thom Emery

Past President California BBQ Association
www.BBQThom.com
Thom Emery is offline   Reply With Quote
Old 05-28-2006, 07:38 PM   #13
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Re: Fat cap up or down ?

Quote:
Originally Posted by WalterSC
Quote:
Originally Posted by wittdog
I know this has been touched on in a number of threads but inquiring minds want to know ? Do you cook your brisket/butts fat cap up or fat cap down? Do you flip it sometime during the cook? And most importantly why do you do what you do? Please include the type of smoker you are using?
Start fat cap up , flip halfway . Helps with retaing juices. 55 gallon drum modified smoker with side fire box.
I never thought about it in that way.....I'll have to try it. I've always done mine fat cap up on Buford, and only did them once of the WSM and I did one of each on the top rack. I prefered the one with the cap up.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-28-2006, 07:44 PM   #14
Guest
 
Posts: n/a
I've done butts both ways and I've found that all of the fat cap doesn't render during the cook. I prefer to cook butts fat cap down because of this and also, since I don't rotate or flip them, some of the bark sticks to the grate and I prefer that the fat cap stick rather than the good bark. =P~ I voted fat cap down.
  Reply With Quote
Old 05-28-2006, 07:50 PM   #15
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by The Joker
I've done butts both ways and I've found that all of the fat cap doesn't render during the cook. I prefer to cook butts fat cap down because of this and also, since I don't rotate or flip them, some of the bark sticks to the grate and I prefer that the fat cap stick rather than the good bark. =P~ I voted fat cap down.
What about starting them cap down, and then flipping when the meat/bark is firm and will not stick to the grate as much? :-k
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-28-2006, 07:54 PM   #16
Guest
 
Posts: n/a
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by The Joker
I've done butts both ways and I've found that all of the fat cap doesn't render during the cook. I prefer to cook butts fat cap down because of this and also, since I don't rotate or flip them, some of the bark sticks to the grate and I prefer that the fat cap stick rather than the good bark. =P~ I voted fat cap down.
What about starting them cap down, and then flipping when the meat/bark is firm and will not stick to the grate as much? :-k
Well that might work but I really like snackin' on the grates after slavin' over the WSM for 20 or 22 hours. =P~ =P~ Seriously, I like the way it works this way and haven't seen any reason to change. Don't fix what ain't broke...
  Reply With Quote
Old 05-28-2006, 10:44 PM   #17
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Re: Fat cap up or down ?

Quote:
Originally Posted by WalterSC
Quote:
Originally Posted by wittdog
I know this has been touched on in a number of threads but inquiring minds want to know ? Do you cook your brisket/butts fat cap up or fat cap down? Do you flip it sometime during the cook? And most importantly why do you do what you do? Please include the type of smoker you are using?
Start fat cap up , flip halfway . Helps with retaing juices. 55 gallon drum modified smoker with side fire box.
I would like to see how that works. Got Pics?

Fat side up the way I was taught. I have an offset smoker made from a butane tank in the back of mind.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-28-2006, 10:49 PM   #18
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Re: Fat cap up or down ?

[
I would like to see how that works. Got Pics?

Fat side up the way I was taught. I have an offset smoker made from a butane tank in the back of mind.[/quote]


email me at web323sc@aol.com , I can send ya pics eaiser and fast that way!! JUst put the words BBQ smoker in the subject line.
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 05-29-2006, 09:45 AM   #19
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
I wonder if it would be possable to take a brisket and put some sort of food coloring on the fatcap, to see if it really renders down into the meat or if it just lays on top. Im a big fan of the cap up, but Im curious if it really does get into the meat as it "melts"...

Bill Nye ???
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 05-29-2006, 09:52 AM   #20
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
John that sounds like a hell of a good experiment. I've been known
to jaccard my fat cap to help the fat get into the meat.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 02:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×