The Fat Cap Discussion Thread (Applies to Pork too)

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Thanks Jeff

I like this place. A smaller close knit group that lets me listen in and lets me speak a piece or two, I like it.

And don't worry about the BS stuff from me. Each forum is different, and my lurking first allows me time to get a vibe for the place.

This is barbecue/cooking centered, but all in good fun. That other place is a community site, with politics forums, reflections, etc. So no (or little :) ) BS from me.

Glad you made it through the storms okay Jeff
 
Chicago Bill,
I am very new to smoking but your logic seems dead on too me. I have yet to smoke a brisket - but I think when I do It will be fat cap down.

I am waiting on someone to do a side by side trial -one packer cap up and one packer cap down. I think it should be interesting.

Great thread bill - It is good to get everyone thinking and talking about new ideas - how else would we ever learn?!

Patrick
 
Sunday, and all

Don't limit this thread to brisket. Pork loin, chuck roast, eye roast, and pork butts also go fat cap down.

I am in a few forums. All different views on things.

This experiment, the side by side comparison, has been done, many times.

I just want all to note, don't wait for my results, or Sunday's, or Earls, Jeffs, or (insert member)

The key to discussions like this is....what do YOU think?

And please, post your results!!
 
I am a little late in this discussion, but I always cook with the Fat Cap down.

I am a little rushed this morning for work, but I have posted this discussion a while back ago. Reasons given were pretty much dead on with Chi-Bill's. As stated side-by-sides have been done..........use the cap as a thermal barrier, not for rendering! It is a common misconception amongst the "Cap Up" crowd.

Jeff
 
Fat cap down for this cooker also.
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goat
 
I'm going to be out of pocket for about five or six weeks. But as soon as I get back, I'm going to try a brisket and butt with the fat cap down. I can't wait to check it out and I'll certainly post my results. Unfortunately it won't be until mid-December but I'll definitely post my results. Again, thanks for the thread Chi-town Bill

Fl Bill
 
Willkat98,

I just got back from a QFest this weekend in south Texas 4 days, 3 nights, 25 guys and a lot of great BBQ! 8) So I'm playing catch up at work and on the boards (and sleeeeeeep).

I replied in the other thread where you first mentioned fat cap down. (just now saw this one)

Been cooking fat cap down for a while now, first heard about it on the forum from the QFest I just attended (many are competition cookers). I haven't relly noticed much difference in the meat texture or moistness, but there is a big difference in the bark. Maybe the fact that I usually cook several briskets at a time in an upright smoker contributes to basting briskets below regardless of the fat being up or down. Love that bark!
 
Sounds like a great time Bob.

Do you use turbinado sugar in your rub at all?

I started too, and it seems that since it takes a higher temp to burn turbinado, the bark has a nice sweetness to it.

Hmmmmm.....bark sandwich....
 
I haven't used any to date, but I've heard nothing but good about turbinado sugar and muscovado sugar in rubs.
 
I've always used Turbinado in my rubs.................Great stuff.

So now we've moved from Vanuatu, to Moldova..........eh, Chi-Bill? You're killin' me, Brother! LMAO!!!!!!!!!!!!!!!!!!! :lol:
 
I have been reading this thread with great interest.. I have to admit that I have always been in the "fat cap up" crowd.

We sometimes do things because that is the way it has always been done. Even though I own the website and started this forum does not mean I cannot learn something new.

You guys have me seriously thinking about this fat cap down thing and it makes a lot of sense. Me being the industrial engineer and the analytical thinker that I am you can bet that I will be doing some analysis soon.

SoFlaQuer.. I have not seen your thread yet on this subject but I will be seeking it out and reading it as well. I feel a newsletter article coming on (I am always looking for new things to write about you know) :D

You guys are inspirational!
 
Chicago Bill,
I've been visiting my youngest son during the past week and have had a chance to try the fat cap down approach to Boston Butts. I have to admit that it worked great. The underside was not dried out and the top had a very nice coating of bark. Consider me a convert!! And thanks for the thread.

Fl. Bill
 
Thanks Bill, but it is definitely not my method. As noted, Jeff FL probably brought it up on the companion site.

But,,,, since you posted, I WANT BRISKET BARK!!! :)
 
Not only was that funny Jeff, but at 4:30am I was yelling at the farking dog to piss and get her a$$ in the house

Woof
 
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