Switched from brisket fat cap up to fat cap down after a total mess in Austin

Used to always cook fat cap up. Thought it would baste the meat. Then I did a competition in Austin last summer. Fat cap up on a WSM. Heat from below melted the fat, dripped right into the coals. Huge grease fire. Meat tasted like an ashtray. Now I go fat cap down. Protects the meat from direct heat. Brisket comes out way more tender. Has anyone else found fat cap down works better for offset smokers?

2 comments

2 Comments

the_patricia1d ago

nina834 that fire department story is hilarious and terrifying. Reminds me of the time I did a pork shoulder for my block party and forgot to trim the fat. Grease drips hit the coals and my entire backyard looked like a smoke signal for a ship in distress. Neighbors thought my house was burning down and I got an official warning from the city about excessive smoke. These days I keep fat cap down on everything. Protects the meat and keeps the neighbors from calling the fire marshal.

nina8341d ago

Burned a brisket so bad once the fire department showed up. They thought my house was on fire. Nope, just my cooking. Fat cap down saved my smoker and my marriage.