foiling butts and brisket

[Robbie Atkinson]

When foiling does it make a difference whether the fat cap on briskets and butts is up or down?

 

[Steve Abrams]

When they go in the foil I put the fat cap up. My thery is that the fat will baste the meat while its cooking in the foil. I know it shouldn't make a difference considering I cook with the fat cap down.

 

[Ed Pierce]

I agree with Steve. We place the fat side down for the initial smoking period, then when we wrap we place the fat side up for the basting benefits. Keep in mind that the rendering process breaks down the collagen in to simplified sugars which you use as for self basting.

I know folks who love to smoke their shoulders above their ribs, the the drippings baste the ribs --- it really does make things taste better. I also know of several restaurants that allow the drippings to flavor their BBQ spaghetti sauce, their BBQ sauce in general and so on.

 

[Luke and Bethany]

We've used drippings to flavor different BBQ sauces as well - it truly does make a huge difference.

 

[Craig Castille]

For butts I put fat cap up to soften the bark.

For briskets, I leave the fat side down as I use a paste and don't want to lose the texture.

 

[Guest]

Fat always up. Try this with a briskit, at temp, pull it, foil it, take it down to high 30's as quick as possible, this obviously has to be done 1 day or so in advance. A couple of hrs. before eat time, electric knife or whatever, slice cold, lay slices in a warm beef broth bath, not too hot as you don't want to cook it anymore, simmer til desired temp, you'll love the results !