Brisket fat

bronco94 · Joined: 04 May 2007 Posts: 13

Quick question, I'm putting a small brisket on in a few minutes and was wondering if the fat side should go up or down? Or should I turn it every once in a while? Thanks
Dan

stevenr · Posted: Jun 10 2007 Post subject:

usually they are cooked fat side up to help moisturize the meat..........

chef_hog · Posted: Jun 11 2007 Post subject:

I cook with the fat side up

bronco94 · Joined: 04 May 2007 Posts: 13

Alright thanks, thats what I was thinking just wanted to make sure though. Thanks again

Markbb · Posted: Jun 11 2007 Post subject: brisket

Score the fat cap with your knife and then add your rub, you get more surface area. Oh forgot to add fat cap up for me!!

DaHorns · Posted: Jun 11 2007 Post subject:

Fat side down for me, I have yet to have any moisture problems cooking this way (knock on wood) and get a really good bark. This always a pretty good discussion. Good luck with your cook!!!
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bronco94 · Joined: 04 May 2007 Posts: 13

Well the brisket didn't turn out as nicely as I'd hoped, I think I cooked it too long. It had good flavor but was a little tough and slightly dry. The pork was amazing again though. Heres a question: the past few summers our town has a BBQ bash, and the vendors sell pulled pork and BBQ brisket sandwiches, beef in the same fashion as pulled pork. Is this in fact a brisket? Because if it is I went way wrong some how...I have NO idea how to get it that tender...haha. So are we talking about the same "brisket", or are the pros using an entirely different piece of meat?

Jeff T · Posted: Jun 11 2007 Post subject:

I think the pulled beef is a chuck roast.
Might be one of those rare occations where i could have, might possibly be wrong...... Very Happy

Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

JamesB · Posted: Jun 11 2007 Post subject:

You can absolutely pull a brisket... you just got to foil it with a bit of liquid and braise the bejeebers out of it...

As far as fat side up or down, I usually try to put the fat between the meat and the heat. On my WSM or ugly barrel pit it goes fat side down, on my offsets, fat side up.

James.
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gordo · Posted: Jun 11 2007 Post subject:

[quote="JamesB"]You can absolutely pull a brisket... you just got to foil it with a bit of liquid and braise the bejeebers out of it...

I agree JamesB...cooked 5 briskets last weekend for the kids to sell at church for a fund raiser...Crisscrossed them once with elect knife and the meat fell apart in their hands.. they were selling chopped beef sandwiches..
as for the fat up or down question, I'm not much help...like to trim the fat off mine so the rub flavor can get to the meat on both sides and have a full smoke ring all the way around the slice..
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Bedlam BBQ · Posted: Jun 11 2007 Post subject:

Briskets make great pulled beef. Take it to 165 internal temp, then wrap in HD foil. Leave it on the smoker till it hits 205. Pull it off the smoker, wrap the foil-wrapped brisket in towels and place in an ice chest for an hour or so to let the juices redistribute.

You won't have great bark, but for good pulled beef, that's just something you have to give up.

I find that pulled brisket goes much further than sliced brisket, when serving a crowd.
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crgowo · Newbie Joined: 27 Feb 2007 Posts: 56

The pulled beef could have been a chuck roll if it wasn't brisket.
more info here
http://virtualweberbullet.com/chuckroll.html

I read some where that if you put the fat up then the point needs more time to cook after the flat is ready but if you put it fat side down then it is ready at about the same time.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Brisket for me when it comes to shredded beef...easy and cheaper than other cuts...but DOES take longer to cook to get to that 'tender' state.