Brisket Cook Comparison | Fat Cap Up Or Fat Cap Down | Low & Slow
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- Опубликовано: 23 июл 2024
- On this cook, I put to rest the myth on the correct way to smoke a brisket...fat cap up or fat cap down. I was REALLY impressed with the fat cap up brisket. Watch the video to see which method of cooking a brisket I selected and I'll be using on all of my brisket cooks.
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Thanks for watching!
Smokin Joe 
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Nice video. I too have struggled with this theory and thank you for your honest opinion
You're very welcome Mark. I never thought I would cook fat cap up but this cook made me a believer. 👍🏼
Great video Joe. That was a beast of a smoker you those in. Cannot believe you stayed up all night on that cook, that is dedication.
Thanks Scott. I actually slept about and hour and woke up for about 10 to 15 minutes and then back to sleep for another hour. Not too bad though. Thanks for watching buddy! 👍🏽
Great work .. dispels any confusion for me!
Thanks Felix! 👍🏽
Great video Joe! I will try one today on my Yoder.
Yeah buddy! Top rack on the Yoder at 260 would be great! I cooked at 275 on this cook but I did have temperature swings from 250 to 290ish as the fire died down. The Yoder holds temperatures very consistent so 260 would be the magic number. 👍🏼
Thanks for taking your time to do this video.
Absolutely, thank you for watching.👍
Great Video ... I have never done one fat cap up ... I will definitely give it a shot .. You compression between the two was really good and full of info .
Thanks brother! Let me know how yours turns out. 👍🏼
You just helped me out tremendously! I just flipped my very first brisket!
Very nice! Glad I could help buddy. It's a bit intimidating at first but they get easier to cook.👍🏼
Great test. You have convinced me to try fat cap up next time. Thanks
Yeah Brent, it's a must try buddy. Thanks for watching. 👍🏽
This doesn’t settle anything as the answer depends on the heat source. You put the fat cap towards the heat source. On a pellet smoker, I found the fat cap down protects the meat better; an offset would probably want it up as the heat travels over the top of the meat. On my reverse flow vertical water smoker. The fat cap down works best since it’s a water cooker.
Awesome video the brisket looks amazing when I use a stick burner fat side up I'll pellet grill fat side down
Nice job Joe! I def can see why fat up on your smoker worked best, because that’s where the heat source cane from! For mine, it comes from the bottom so far down is best. Regardless, both looked amazing and you did a fantastic job!!!
Thanks Red! I've seen your offset smoker, What brand is it? Thanks for watching buddy! 👍🏼🇺🇸
What's up brother! I would love to see you do the same comparison on the gateway. I want to do a Brisket on my gateway soon. I'm guessing fat cap down would be best. But would love to see for sure!
Really nice comparison. And those were MONSTER briskets!
Thanks buddy, they were freaking huge!👍
Nice video Joe. If i ever have the chance to smoke a brisket I'll do the fat cap up.
Thanks Mike! I can't wait to see your first brisket cook. 👍
Man U got it going on with that smoker. That thing is sweet 🤘🏻
How was the radiant heat? The meat on the underside of the fat cap up didn't get burned of crunchy?
Both look nice but interesting still.
Nice and honest summary too.
thanks!
I love your cooker btw - looks very large :)
Thanks Lasse! It is a very large smoker. I could probably fit 12 briskets the same size as the ones I cooked in this video. You know in TEXAS....EVERYTHING is bigger. 😁
haha yes true. I mean on my recent trip to California i realized everything in america is bigger, and that texans are leader of the pack.
I mean my largest cooker probably could handle two pbriskets thats size, if that. But then again brisket is virtually impossible to find so its not a huge proble lol
youve convinced me to try one fat cap up! nice smoker !!
Yeah buddy. Try it on that beast smoker of yours. 👍🏼
Hey Joe, I'd like to see the same cook on your Yoder. My theory is that it depends on how each smoker runs, as far as which direction the heat approaches the meat. I've tried both ways on my Yoder, as pellet cookers generally produce greater heat from below the grate, and I think fat cap down keeps my briskets more moist because the cap acts as kind of a heat shield. I generally go fat cap down on my drum as well for the same reason. What are your thoughts?? I still don't buy into the theory of the fat cap "basting " the meat as it cooks. It may produce a little bit of moisture as it runs down, but I think it's more of a transport of taking your rub to the drip pan as it melts off the top and runs off.
Hey there Rooster, you have lots of very good valid points. My Yoder does get hot on the bottom grate so I'd like to cook a fat cap up on the top rack to check the difference. I'll have to try it soon. That will be the true test. Absolutely fat cap down on a Gateway!👍🏼
So I cook on a Yoder YS 640 and have always done fat down because of the heat location gonna try fat side up next time. Maybe I'll put a aluminum tray under to deflect the heat and catch the juice at the same time.
Yeah Brian, I really want to do a fat cap up on my Yoder just to see how it comes out.
@@SmokinJoesPitBBQ Do you have a 640?
@@brianarevalos yes sir.
They both look good to me. I have a 30 inch vertical propane smoker. I’d love to try a brisket. I’m pretty new to the smoking world and have made some pretty good stuff so far. I’m just wondering if it would be worth try a small brisket on it?
Absolutely Dustin, it will be done alot faster too. I try to cook extra because of the time and all the wood I go through. Thanks for watching. 👍🏼
Smokin Joe's Pit BBQ keep the videos coming and I’ll keep watching. When I do a brisket I’ll send you a pic.
@@dustinroberts6771 sounds perfect! 👍🏼
Where can I get a smoker like that .
Yes on a offset your heat comes from the top so fat cap up would he better. If you are using the gateway you would have a much different outcome because the heat comes from the bottom. On the can fat cap down would be better than up
You are correct my friend. I would be willing to compare a fat cap up and down on my Gateway drums...I even have 2 of them. 🤘 I've always cooked fat cap down on my Gateway. 👍🏼
Hey Mr. Joe, I was told by an old Texan years ago to cook ur brisket with the fat cap toward the heat , ie heat from the top fat cap up, heat from the bottom fat cap down. DO U LIKE USEING BUTCHER PAPER, VICE ALUMIUM ? GREAT COOK REALLY ENJOYED IT
Hey there buddy. It's fat cap up for me going forward. I've cooked a couple hundred briskets in my life and this was a game changer for me. As far as the paper vs foil goes, I do like butcher paper better. Foil tends to steam the brisket and you will lose some of the bark you worked so hard to get. Thanks for watching. 👍🏽🇺🇸
If you don’t mind me asking what was the price range of that El Rey? Dimensions? What was the built time? Thanks and really enjoy your videos!
Hey Raymundo, these pits run anywhere from 6k to 10k depending what you want on it. Not sure on the build time as this one was the owner of El Reys personal pit so it was already built. The cook chamber itself is 28x72 but the outside is the size of a Nissan Maxima. 👍🏼😁
Smokin Joe's Pit BBQ wow! 72? That’s bigger than the Jambo. Thanks! Where are you located?
Thanks, I always do fat side up and marinade my brisket 24 hours with a coke, brown sugar, soy sauce, garlic powder marinade and then put a salt, pepper, ginger rub and roast it in the oven until it hits 165 then wrap it in paper until it hits 203.
That sounds good! It's been years since I cooked a brisket in the oven. Thanks for watching.👍
@@SmokinJoesPitBBQ Are you in Texas I live in Frisco and eat Brisket weekly its addictive
Yes sir Victor, I live in El Paso. 🤘
I marinated mine in the fridge for several days (as long as a week) then smoked untrimmed, fat side up, unwrapped. Got great results. Juicy, tender and delicious. Then I saw these "don't marinade, use rub, fat side down, trimmed, wrapped" videos and haven't cooked a single brisket that compares since. Moral of the story, do what works for you.
Depends on where the heat is coming from the top or the bottom. The fat want render into the meat. Juice flow from inside the meat to the outside of the meat. The fat cap will not render into the meat. Fat is oil, oil & water they don’t mix. Fat cap up want make it anymore juicy. Why I always do my fat cap down. Plus I don’t want to mess up the crust.
I was always a fat cap down guy but you're correct, it all depends on the cooker. 👍🏼
difference between brisket product from El Rey, Yoder and Gateway?
Wow Rick, great question! They all have their own really good flavor. If I had to rank them I would say the El Rey way up front in first. Second would be the Gateway Drum. The Gateway produces a really good brisket with with a good flavor. The Yoder would be 3rd but also produces a good brisket. It really is hard to replicate the flavor of a good offset smoker. 👍🏼
Mind if I make a suggestion though do you like The Fat cap up that's fantastic but start your cooked fat cap down for like 3 hours because then that'll give you I have your smoke flavor and then for the rest of your cook time flip it so your fat cap is up and that'll give you all that juiciness that you're looking for
Hey George! You're the 2nd person that mentions that and I'll have to try it next time. 👍🏽Thanks for watching buddy!
Those were nice looking briskets, where did you find them?
Hey Michael, I bought them at Shamrock Foods here in El Paso. 👍🏼
Thanks Joe. That’s where I got mine a couple weeks ago and was very pleased. Would you recommend do fat cap up on the Yoder as well?
@@mikerodriguez8840I would but on the top grate because the bottom grate gets a little hot.
Make the reason why your one had more of a smoky flavor is because you didn't have that fat cap blocking the smoke coming in you know what I'm saying fat cap up the fat protect the meat more so there's there's less penetration of the smoke unlike when your fat cap is down then you got all that meat then you know absorbing all that smoke because there's nothing there to protect the meat and keep excess smoke from penetrating I hope that makes sense I mean that's what I get from it on why the fat cap down would taste smokier
Fat side down if your heat source comes from the bottom ( like on a wsm) and fat side up if your heat source comes from above( offset)...
Correct. 👍🏼
Great video, although it's hard for me to trust anyone wearing a dallas cowboys shirt...
Whats up Joe! You still cooking fat cap up?
It all depends on how my smoker is set up. I just put the tuning plates back inside my Frontiersman so I can cook fat cap down.👍
@@SmokinJoesPitBBQ I've got an Old Country Brazos it's a standard flow horizontal offset and I've cooked a few briskets on it all fat cap down with pretty good results so far. No tuning plates as of yet, I want to try one fat cap up but It has a baffle plate between the fb and the cooking chamber that pushes the smoke down across the bottom of the cook chamber as it comes in. I may try it anyway lol. Keep up the great vids there's lots from your channel I want to try out! Thanks for the reply
@@adiaz4108 thanks Diaz. I have an adjustable baffle which is pretty cool. I say do it bro. 🤘
I like my briskets the way I sleep......fat side up!
LOL....Good one!👍
I am not seasoning a brisket for it to drop down off of the brisket lol fat side down 🇺🇸
im a down guy
I was too buddy. 👍🏽
It's always fat cap up esse! I see you wearing that cowboys shirt. You should know. No test even needed homes lol. Brisket was invented in Texas
Thank you for watching bro!🤘
I’m thinking start with it down to add Smokiness and finish with it up for juiciness.
Definately fat up since the fat juice leaks downward into the meat keeping it self moisturizing and tender. The flavor is all in the fat and grease even the same for steaks.
Thanks for watching Dale!👍🏼
You always cook a brisket fat side up just saying
I used to think that too. It all depends on where your heat source is coming from. My new Yoder Frontiersman for example is a fat cap down cooker. Thanks for watching Fadi.👍🏼
WOW JOE, that was a great comparison between fat cap up or down. Those brisket's were cook to perfection, you have had a lot of practice doing them, and you smoke them in a awesome way. I think that the fat cap up would be better because the fat renders down onto the meat, and makes them tender. I think that is the difference, maybe I am wrong but that is what I think. Great job at explaining the difference, I really learn a lot , thank's Joe. AWESOME JOB BROTHER. GOD BLESS YOU JOE.!!!!!!!
Thanks Joe! I think your statement is 100% true buddy. The fat cap up brisket was really moist and tender. Thanks for watching and good luck with your briskets. 👍🏽