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BRISKET QUESTION


 

John Winner

TVWBB Member
I am doing a 14lb. brisket for the first time on my WSM. Do you put the fat capped part on the top grill and the point part on the bottom. I guess it will take 18 hours or so to slow smoke. Any suggestions (since it is my first one ) will be appreciated. I am using a Stoker control and a Brinkman charcoal pan for my water pan as it holds 2 gal. instaed of the Weber 1 gal.Thanks.
 
John, the consensus will tell you to cook your brisket fat cap facing down on high heat cooks. I have done several briskets and I do mine fat cap up and let the juice render into the meat. It works for me, but that's me. I was taught a very long time ago to do it that way, but as far as high heat cooks, it wold be recommended to cook it with the fat cap down.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Winner:
I am doing a 14lb. brisket for the first time on my WSM. Do you put the fat capped part on the top grill and the point part on the bottom. I guess it will take 18 hours or so to slow smoke. Any suggestions (since it is my first one ) will be appreciated. I am using a Stoker control and a Brinkman charcoal pan for my water pan as it holds 2 gal. instaed of the Weber 1 gal.Thanks. </div></BLOCKQUOTE>
Well sounds like to me you seperated the flat from the point, is that correct? If so yes, point on the bottom, and the flat on the top grate. Now if that wasn't what you were asking, I cook all my briskets with the fat cap down facing down towards the hot coals. And I'm not sure about water with the stoker? I thought you run a dry pan with that same as a Guru? But I have a Guru so I could be wrong on that one. You might want to check out the Automatic Temperature Controlled Systems forum. HTH
 
Hey Brian,
No haven't cut the brisket yet. I have a Stoker not a Guru. I know you know what your talking about but, why would you put the fat cap down as I would think that the juices would be better draining from the cap downward to the meat by gravity? I am still running a water pan as I experiment with it. I probably will run the clay pot eventually (you know I have to screw up first and learn the hard way). Thanks for any input as I will smoke this thing over the 4th! God help me!!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Winner:
Hey Brian,
No haven't cut the brisket yet. I have a Stoker not a Guru. I know you know what your talking about but, why would you put the fat cap down as I would think that the juices would be better draining from the cap downward to the meat by gravity? </div></BLOCKQUOTE>
With the fat cap up the fat just runs off the meat, it can't penetrate the meat or do anything for the meat really in terms of keeping it moist. Now with the fat cap down, that will protct the bottom of the brisket from the hot coals and air rising from below. Fat cap down really protects the brisket over a long low and slow cook. What tends to happen on a large brisket cooked low and slow, with the fat cap up, the side facing the coals will dry out and the bark will become very hard over the time it takes for it to finish. Even if doing a high heat cook I always put the fat cap down.
With a temperature controll device, I see no reason to use water in the pan, that's what the stoker is there for. Using water will just consume way more fuel, don't see the need at all. HTH
 
Agreed. Fat on the upside renders off the sides and drips off the meat. The reason why fatcaps are placed up in normal oven roasting is for three main reasons: the pan the roast is in already protects the bottom from the direct heat; and in an oven/pan situation one wants some lean to caramelize and create juices (fond) for building a sauce from after the cook; and the heat reflected off the roof of the oven could stand a barrier of some sort--the fatcap provides that.

The fatcap up does lessen evaporation of moisture--but this can be duplicated by the use of foil or frequent basting with a fat-based mop. I prefer foil as it is quick, nearly foolproof, and does not require the constant attention of basting/mopping.
 
Thanks Ken,

Yes, that's what I figured. I guess I will cut the brisket in half and put the "point" end on the lower rack where the juices will drip from the fat cap onto the leaner point. I plan to put it in a marinade that Chris posted on this site (red wine,vinegar, apple juice etc.)and slow cook it as he suggests. Do you agree with his recipe or do you have any suggestions?

On another note I see you are an "Olympian" Wow that is a lot of typing!!! Congratulations
 
I meant to say I will put the fat cap DOWN as Bryan said and Ken agrees with. Hopefully that will let the fat drip onto the point below? I hope I am right as it does make sense.
 
Yes, a lot of typing.

The point is fattier, not leaner. I'd leave it whole. Try the marinade if you wish and see what you think.
 
See, that shows you how much I know about briskets. I bought a packers cut at Sam's and had to freeze it until next week. I never opened it so I just assumed the point end was the leaner piece. That's why I need all the help I can get. When you say "try" Chris's recipe, it sounds like you have a better one? I am using his recipe as I don't know of any other and it sounded good.
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Bryan had mentioned NOT using water in the pan. You guys are much more experianced than I am but, I read that the water moisture actually gives the meat a better smoke ring. Any truth to that? I do have a Stoker and did a couple of butts a couple of weeks ago with no problem with the water pan. I guess eventually I will go "dry" with a clay saucer.
 
I don't really see the point of using anything in the pan with a Stoker or Guru. Putting something in the pan is for when you need a heat sink. Stokers and Gurus should not require one. I haven't used my Guru for a long time but I never put anything in the pan. The Guru controlled the temp.

Fitting the brisket: Just jam the ends between the handles of the upper grate. Bow the middle of the roast up, if needed; it will shrink as it cooks. I usually foil the thin end of the flat when I do this so it doesn't get buffeted by the heat rising from below. You can see a pic here, some way down the thread. That thread describes a brisket cook. This one describes another. As you'll see, I do briskets at high heat. It's my preference but doesn't mean it's a 'better' way. Better for me, imo. It's a different approach. Doubtless there will be more than one brisket cook in your future so you can try different methods and recipes and see what you prefer.

I haven't made a marinade for a brisket in a while. When I do it is usually buttermilk-based, with onion, garlic and an herb or two, salt, perhaps a chile, pureed in. Most people, probably, don't marinate, but I do like them marinated from time to time. Most just use a dry rub; I like a dry over paste rub.
 
Those pictures look fantastic! I thought the brisket was bigger than that. I won't cut it now. I haven't seen a UNfrozen brisket yet! Yes, I will have a lot more brisket cooks in the future so I am saving your ideas for the future. Thank you very much for the info and I am sorry I was calling you Ken instead of Kevin!!!
 

 

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