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Discussion in 'Grilling Beef' started by tdjbbq, Aug 7, 2011.
is it best to trim the fat off or smoke it as it is?
I trim some fat off, but leave enough to self-baste (maybe 1/4 inch or so). Some around here smoke it fat side down, but I smoke it fat side up. Good luck, and don't forget the Q-view!
Fat side up and leave it on for me. That's flavor right there.
this will be my third time makeing it just thought i would askaround and see what other poeple do and i did it fat side up as well. and what is q-view???
pix of the food prep, cook and plate!
I trim all the fat & silver skin off and put it on a rack above the brisket so it drips on it & self bastes.
1/4 inch trim, fat side up
Look at the top line with all the icons in the reply box you type in. See the little vertical film strip? by the paper clip? Just to the left of the filmstrip is a "picture"
First thing you want to do is go to the reply box and hit return several times to give you some room to move around
Then go to where you want to insert your pic and click on the "picture" icon. Follow the instructions. You will basically locate the jpg file on your computer using the browse button and just follow the instructions to load your picture. You can add more pictures and put in some commentary.
Give it a try in the test area and if you have any problems just ask.
Qview is almost mandatory around here. You got a bunch of old retired guys sitting around on the computer all day with nothing better to do then look at food! Oops wife is coming in the room, time to get back to work!
tdjbbq,I'm like several here;the flavor is in the fat.I put S/CBP and maybe Garlic or Onion on liberally, and place it in the smoer Point end toward the heat,shut the lid and leave it shut until 1.5hrs./lb. have passed at a temp. of 225*f(within appox.10*f to20*f of).Then I check the temp. and if at my target temp. of 200*f,I'll pull , wrap in foil to hold and use my gloved hand to rub the fat and Point off(it should be very soft and easy to remove by then--makes a mess but works).
I get a nice ring and the meat is very tender.
Stan aka oldschoolbbq ;}-
Al's method works great if you have two racks available. I trim all the fat of, which also allows the rub to actuall flavor the meat instead of the fat, then when I smoke it I put all the fat on the rack above the brisket until I am ready to foil the brisket at 165°. Works great!