BillsCamino
Well-known member
Pellet grill's heat comes from bottom...fat down protects the meat and will also produce a better smoke ring...IMO
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No way, fat side must always be up.Pellet grill's heat comes from bottom...fat down protects the meat and will also produce a better smoke ring...IMO
Fat cap sideways??? Send me a couple free briskets and I will test.That will never work.
I think I can find you one here on the forumFat cap sideways??? Send me a couple free briskets and I will test.
I know which one you are talking about. That was a bad story. I was fortunate that my SRF delivery showed up frozen solid.I think I can find you one here on the forum
Yep, that's the one.I know which one you are talking about. That was a bad story. I was fortunate that my SRF delivery showed up frozen solid.
I don’t known whether stacking them might have helped. As I think about this cook, I think a couple of things contributed to the poor result. First, I have a feeling that the brisket I selected was sub-par; no real marbling. And, the flat was thinner than it appeared in the cryovac packaging. I try to find the thickest flat I can, even when cooking a full packer.@Jim6820...Really appreciate you sharing your "journey" with us. Lots of lessons learned there.
In retrospect, do you think putting the separated point on the thinnest end of the flat could have helped. I know that it wouldn't have gotten the bark and smoke there. Just thinking whether it could've "protected" the thin part of the flat at all.
I'd love to know when you, or others, have done full briskets do you cook with the fat cap up or down? On the one hand, I've heard it said that the fat up allows the melting fat to baste the meat. On the other hand, I've heard it said put the fat side down since on a pellet grill/smoker that would protect the underside of the meat from drying out. I've only ever cooked flats and I put the fat side down. I've been generally pleased with the overall results but, clearly, the thinnest end of the flat just does present a challenge.
Again, I appreciate you, and others, sharing your experiences with us all.
I agree that is what I have been doing for 12 years of cooking briskets and they have always come out great.Pellet grill's heat comes from bottom...fat down protects the meat and will also produce a better smoke ring...IMO
Yes, that is a very instructive video. Here’s the link for others who may be interested: https://www.atbbq.com/thesauce/kansas-city-style-brisket-slices-burnt-endsGreat video out today from Chef Tom from atbbq.com on YouTube for separating the point and the flat of a brisket (Kansas City Brisket & Burnt Ends). Tom absolutely nails the technique in the video. I have a lot of respect for some YT smoker chefs, but I think the creativity and instructional style of Chef Tom takes him to the top of the list, close second is Matt at Meat Church.
I know you said it a while ago, I just noticed this in PRC quoting you...Pellet grill's heat comes from bottom...fat down protects the meat and will also produce a better smoke ring...IMO
I resemble that story.I know which one you are talking about. That was a bad story. I was fortunate that my SRF delivery showed up frozen solid.