Ok almost ready to go brisket is in the fridge with the rub, question I ask fat side up or down?
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Up for me. The only time I like fat side down is when I'm cooking with a heat source that is directly under my brisket. That way the fat acts like a heat shield.
Down for me,some say say up & some say down try it both ways then decide for yourself.
You'll get as many folks that do it each way,and more that flip it halfway thru the cook.
Like crony says,keeping the fat between the meat and the heat source,is usually acceptable,depending on the construction of the cooker.
Like crony says,keeping the fat between the meat and the heat source,is usually acceptable,depending on the construction of the cooker.
Just one reason I seperate the point and flat before cooking. I use the point as a heat shield by putting it fattest side down over the woodbox and put the flat on top shelf, fat side up. Works for me.
GLH,
How does your method of seperating the flat and the point compare to just cooking an untrimmed flat? Does it make enough of a difference having the extra fat from packer and using the point to shield the heat that it is easier than cooking an untrimmed flat? By seperating the flat and point does it shorten the cook time per pound? Thanks.
Brett
How does your method of seperating the flat and the point compare to just cooking an untrimmed flat? Does it make enough of a difference having the extra fat from packer and using the point to shield the heat that it is easier than cooking an untrimmed flat? By seperating the flat and point does it shorten the cook time per pound? Thanks.
Brett
Sorry, can't answer your question. I have not and will not cook an untrimmed brisket flat.
No, seperating does not shorten the cooktime.
The only use I have for an untrimmed flat is those bags of seasoned corned beef. I like to put them in the crockpot with cabbage.
No, seperating does not shorten the cooktime.
The only use I have for an untrimmed flat is those bags of seasoned corned beef. I like to put them in the crockpot with cabbage.
Yes,there are flats,and then there are flats.
Restaurants,and maybe nice little old ladies from New England,like a very lean,well trimmed,and often cut to smaller sizes flat -for portion control,less labor,less waste.
These could well come off a fifteen year old dairy bull,that has been running up and down the hillsides in east Ky,that should be labeled standard,no roll,cutter,etc and ground for hamburger.
There are those that may come off of a 2 1/2 year old beef steer,1,000 lbs,finished for several months on 13%-14% creep feed,standing in basically open pasture.
It will be basically untrimmed of external fat,and heavy with internal fine marbled fat,and may weigh 8-9 lbs.
You can guess which one would cook better.
Now,most cooks will say the point is the best eating,and well prepared burnt ends-cut from the point, are a treat for the judgfes at comps.
Just a couple of thoughts.
Restaurants,and maybe nice little old ladies from New England,like a very lean,well trimmed,and often cut to smaller sizes flat -for portion control,less labor,less waste.
These could well come off a fifteen year old dairy bull,that has been running up and down the hillsides in east Ky,that should be labeled standard,no roll,cutter,etc and ground for hamburger.
There are those that may come off of a 2 1/2 year old beef steer,1,000 lbs,finished for several months on 13%-14% creep feed,standing in basically open pasture.
It will be basically untrimmed of external fat,and heavy with internal fine marbled fat,and may weigh 8-9 lbs.
You can guess which one would cook better.
Now,most cooks will say the point is the best eating,and well prepared burnt ends-cut from the point, are a treat for the judgfes at comps.
Just a couple of thoughts.