Has This happened to You?

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rms827
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Has This happened to You?

Postby rms827 » Tue Mar 27, 2018 8:13 am

Probably not if you're in Texas, LOL. Some of the restaurant reviews here make we want to go on a road trip. :mrgreen:

Anyway, what I'm talking about is you or your other half are in the mood to go out, and you think of or suggest a place and then think... "Nah, I can grill better than them". LOL

I'm finding as I get better with m Rec-Tec 680, I'm having this reaction more and more. Don't get me wrong either, I'm NOT a competition quality chef. I'm getting good, but nowhere near that league. Granted, part of the problem is I'm in California, but have roots in Tennessee and Texas. Even the local golden child "Lucille's" (A small West Cost chain), left us underwhelmed on our last visit. It was decent, but we both said I could do just as good without the $35 a plate price tag. The latest BBQ "big thing" here in Sacramento even made it onto Diners, Drive-Ins & Dives (somebody had to have been a friend of Guy Fieri). They lost me during the show though, among other things they were bragging about cooking their brisket fat side down. :banghead:

Closest thing we have to good que around here is Famous Dave's up in Reno. Kinda discouraging.
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Re: Has This happened to You?

Postby Okie Sawbones » Tue Mar 27, 2018 8:54 am

You should cook your brisket fat side down.
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rms827
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Re: Has This happened to You?

Postby rms827 » Tue Mar 27, 2018 9:02 am

OK, so what's the logic there? Brisket is the one thing I haven't tried yet on my grills, so I'm always willing to learn.

My understanding was that cooking it fat side up kind of makes it self basting (for lack of a better term).
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Re: Has This happened to You?

Postby txsmkmstr » Tue Mar 27, 2018 10:13 am

Okie Sawbones wrote:You should cook your brisket fat side down.

That's what I do... :thap:
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Re: Has This happened to You?

Postby Okie Sawbones » Tue Mar 27, 2018 10:19 am

Self-basting has been proven false. Fat protects the meat somewhat from the heat below.
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Re: Has This happened to You?

Postby bondobill » Tue Mar 27, 2018 1:08 pm

Agree with Okie Sawbones :D
Fat side down in pellet pooper. :cheers:

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rms827
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Re: Has This happened to You?

Postby rms827 » Wed Mar 28, 2018 12:39 am

Not being the most patient person in the world, I did some research earlier today, LOL. Google is your friend (it really isn't) as snarky posters at some forums say...

Anyhoo... After alot of reading, I can certainly see the fat down "side" (lol) of the argument. I think I'm even leaning that way a bit now, BUT it sounds like the jury is still out on the issue to some degree. Here's one of the many articles I found:

https://www.thespruce.com/brisket-fat-side-up-fat-side-down-333909


Anybody care to take a stab at the original topic/question though? :mrgreen:
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Re: Has This happened to You?

Postby Mule rider » Wed Mar 28, 2018 10:29 pm

How does Franklin do his brisket. You would think how he does his would be a good way to do it. How many pounds of brisket does he cook a day. :whiteflag:
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Re: Has This happened to You?

Postby rms827 » Thu Mar 29, 2018 8:07 am

Mule rider wrote:How does Franklin do his brisket. You would think how he does his would be a good way to do it. How many pounds of brisket does he cook a day. :whiteflag:


Per his YouTube video, that would be fat side UP. :mrgreen:

https://www.youtube.com/watch?v=pGZ39yYxeBk


Since the original question has been forgotten... As I hinted at last post, it seems to be a matter of personal preference and what type of "grill" you're cooking it on. I can see both sides of the debate. Probably going to try both ways this summer and see what kind of luck I have.
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Re: Has This happened to You?

Postby Mule rider » Thu Mar 29, 2018 8:11 am

Then that is good enough for the girls I go with. :lol:
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Re: Has This happened to You?

Postby bsooner75 » Thu Mar 29, 2018 10:32 am

Use the fat to protect from the heat. Let the pit determine fat side up or down.

I used to religiously cook fat side up because AF cooked his briskets that way. Then I learned my Smoker was putting the majority of the heat below the meat. Flipped it over and got good results. Plus…if I didn’t do a good job of trimming I could take some off after the cook and not lose the bark on the meat.


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