Brisket Fat Cap Up or Down?! Pit Boss 820 Pellet Grill
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- Опубликовано: 23 июл 2024
- Brisket Fat Cap Up or Down?! Pit Boss 820 Pellet Grill
An Age old question that I keep hearing, and wondering! Should I smoke a brisket with the Fat Cap facing Up? Or Fat Cap facing Down?
In this video, I purchased 2 brisket flats and smoked them at the same on the Pit Boss 820 Pellet Grill with one Brisket fat cap facing up, and one Brisket fat cap facing down. I smoked them both at 250 degrees until done! Keep in mind, done for a brisket is around the 200 degree range, and should be poked for tenderness.
The Pit Boss 820 Pellet Grill is universal, and an excellent Grill / Smoker! It was a great application for this experiment!
#PelletGrill #PitBoss #PitMaster #BBQ #MrBigKid #Brisket #SmokedBrisket #BBQBrisket #smoker
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Great videos You answered my questions. Thank you. They both looked good.
Fat Cap down to:
1. Protect the meat from radiant direct heat.
2. Build bark on the top meat side.
3. Allow your spritz to keep top meat side moist.
4. See how the top meat side is coloring.
Amen!
Looks goooood!!! Great video Bro!
AOG eph6:13 thanks brother!!
Good topic bro and why do you have to make me drool first thing in the morning 😁. They both looked pretty good.
Viper6 hah you are welcome! Enjoy those smells!! Lol.
Thanks brother :)
Man, I can't watch any of your grillin' videos when I'm hungry. Great job! I've yet to grill/smoke a brisket, but may try one soon. Smoked some chicken last time I smoked...first time doing chicken and it came out pretty good. I only have a cheap water smoker, but it's served me well. Just got a Weber gas grill a couple of months ago to replace an old crappy Charbroil.
Ah nice man!!
You can pick up an electric smoker for pretty cheap, and they can make some awesome food!
Briskets are very fun to smoke since there’s so many parameters to play with. Tweaking heat, smoke amount, different rubs, mood, wrapping technique etc! I definitely recommend you give it a try! Thanks for watching brother!
I had to watch this while I had my granola bar for breakfast 😂
Looks AWESOME 👍
Your friend in OREGON 🤠
Ja Z thanks brother! Granola bars are a bit healthier! Rofl
Excellent video
Thank you Mike!!
In Texas we go up. Great videos. The original Texas BBQ meat was the beef shoulder clod, I would love to see a video on that.
Andrew Faulkner wow I had no idea! I’ll have to see where I can get that cut of eat to try!
Thanks for the input brother!
When i was very young one of my mentors used to cook shoulder clod for weddings and large functions. Less waste than a brisket. Now that I'm in my early 40's i have done many cooks for weddings and large functions. But never a shoulder clod. Had never seen one in a store. Until last week. HEB had 2 of them. I bought one and can't wait to cook it. Just have to get a cook for a function out of the way first. And try not to have a heat stroke in these 100+ temps. Texas forever
What if you did the same experiment but when you wrap them flip them over.
FCD works for me.. I been doing that way for 15 years on multiple types of kettles and offsets. Like you said everyone has there own preference. Thanks for the comparison video.
Joe's BBQ House thanks for watching! I think I like the cap down as well. Especially during colder weather when the fire is a little hotter to maintain temps!
What’s the name of the song? Thanks
As far as wrapping, do you feel there is any difference between wrapping the brisket vs placing in a foil pan and covering.
I actually haven’t mastered wrapping yet. I will say if you don’t wrap it tightly though, it will cause the meat to steam, and destroy any bark or crust.
That’s what I wondered about placing in a pan? Would it steam to much vs wrapping Wrapping can be a pain and if the end result is the same I would prefer to pan and cover right with foil.
I’m constantly looking for ways to smoke a better brisket.
Not sure it really matters...but that being said, I’m in the cap up club! ♨️
Yeah it seems like the difference is so little! I think I like it up a bit more as well!
I think it also depends on the cooker. If you have something that radiates a lot of heat from the bottom, it might make sense to flip it to protect the meat a little more.
All pros say the same thing. What determines fat cap up or down is where the heat source is. NONE of the fat cap is absorbed into the meat. It simply rolls off. In a pellet grill, the heat source is under, so fat cap down is best. Its just as simple as the fat protecting the meat, as you said. You don't really eat the fat cap. Most people cut it off if its too thick. If your going ultra low and slow like 225 steady, you can trim most of the fat cap off and just get bark all around. If you go any higher than that like 250, or even hot and fast 300+, then having a nice thick fat cap underneath to protect the meat works wonders. I guarantee it. Try smoking a brisket at 300-325, fat cap down. Wrap after 3 hours (or bark sets). Cook at 350 in oven or smoker wrapped until internal of point is 202-205 or probe tender. Then let rest for 2-3 hours. Best brisket you'll ever have, and its usually done in 5-6 hours, plus a rest time of 2-3 hours. The resting is the key.
What temp did you have your smoker set
I like to smoke my briskets low and slow. 225 seems like a good number to settle on
👍👍👌
Could I just have some of both?... please!
S3V3N Ate lol absolutely!
I think cap up is the best way to go. Get comparison video
King Pin thanks brother! I’m liking the cap up as well!
No BBQ bark because you steamed it in the foil...
Correct!
Hello . I smoked , my brisket depending on the heat source . if my heat source coming across the top fat cap up. If my heat source coming from below fat cap down .. Also for me prime brisket or better . most of the time it's prime , anything higher it's more expensive ... Sometimes you can get lucky with a choice but , I rather go with prime. Hard work pays off. I rather spend a few more penny's for better results than be disappointed ... ✌✌
That’s exactly what I’ve learned as well. The fat cap does a great job as a bit of a thermal barrier from the direct heat! Thanks for watching and for the tips!
There’s no crunchy bark on it because you mopped it and covered it with foil. Foil makes your bark soggy every time. Use butcher paper to get through the stall
Loose the bark by wrapping foil instead butcher paper butcher paper exorbs outside moisture foil drips it on surface digging your bark
Absolutely! I have learned some good techniques since this video. I actually don’t like wrapping my briskets anymore.. I do know if it get wrapped, it needs to be tight!
Idk I think i might be a wierdo for thinking this but, starting FCU letting the soft fat melt into the meat then wrapping and going FCD and temp down to let it marinade in its own smokey juices sounds like the way to go. Not sure like I said I just love eating the stuff.
That is a theory with a lot of Texas style briskets, but also some people believe the type of fat on the fat cap just melts away washing the bark off with it.
That sounds delicious though! I never thought of rotating a brisket after wrapping!
Another factor in your tenderness appears to be the temperature of you cooked it too. Looks like you went around 190, try going to 205. That’s where all of the fibrous tissue breaks down and makes it fall apart rather than pull apart like it appears you have.
Kosher salt is better in my opinion, you can tell how much salt you’re putting on more
I do like the taste of kosher salt much better!
Iodized salt and foil!!
Don't use iodized salt wtf you doing?!
Explain? We use iodized salt for a lot of things... and it works great. Sometimes I use Mediterranean Sea salt, sometimes pink salt, sometimes kosher.
WHATS TEMPS AND TIMES??? FAIL!!!!!!!!!!!!!!!!!!!!!!!!!
What’s a fail? Read the description ;)