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Fat Cap removed and placed above fire

Millberry

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Does anyone else do this or have tried this?

"And what about the fat dripping into the fire and being resurrected as flavorful droplets mixed in with smoke? I save the fat cap and put it on the grate over the fire and let it drip away."
 

Dantij

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I do! I put the fat trimmings on the rack above my brisket and let them drip down.
 

SmokinAl

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On my Lang, I put the fat on the top rack & the brisket or butt underneath on the bottom rack. The fat melts onto the brisket then runs down on the RF plate, and sizzles & smokes. It really gives some good flavor to the meat.
Al
 

Bearcarver

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Does anyone else do this or have tried this?

"And what about the fat dripping into the fire and being resurrected as flavorful droplets mixed in with smoke? I save the fat cap and put it on the grate over the fire and let it drip away."

You could do it like I do my Double Smoked Ham:
All the Skin & Fat Trimmings in a Pan with holes punched in bottom. This will baste the Ham through the Smoke: (See Below)

Fat from the Ham, in a pan with holes punched in the bottom.
I put this above the Ham, so it can drip down on the Ham to baste it:

dscn1924-jpg.jpg
Here's the rest: double-smoked-ham-bear-style.236101

Bear
 

mike243

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Last big brisket I put all the fat trimmings on the rack above and let it drip onto the brisket , will keep doing them this way
 

Bearcarver

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Last big brisket I put all the fat trimmings on the rack above and let it drip onto the brisket , will keep doing them this way
That works!!!
The reason I started putting my Fat in a pan, was the first time I Double Smoked 4 Hams. With the first 2, I put the fat on the rack above the Hams, but when the Fat pieces melted, they also shrank, and they fell through the spaces in the rack, and went all over the place in the bottom of my Smoker.
So for the other 2 Hams, I put the Fat in a Foil pan with holes punched in the bottom. That worked Awesome, and I've been doing it ever since.

Bear
 
Last edited:

hoity toit

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On my Lang, I put the fat on the top rack & the brisket or butt underneath on the bottom rack. The fat melts onto the brisket then runs down on the RF plate, and sizzles & smokes. It really gives some good flavor to the meat.
Al
I know you do your pastrami that way... works for me too.

HT
 

hoity toit

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That works!!!
The reason I started putting my Fat in a pan, was the first time I Double Smoked 4 Hams. With the first 2, I put the fat on the rack above the Hams, but when the Fat pieces melted, the also shrank, and they fell through the spaces in the rack, and went all over the place in the bottom of my Smoker.
So for the other 2 Hams, I put the Fat in a Foil pan with holes punched in the bottom. That worked Awesome, and I've been doing it ever since.

Bear
Great idea Bear...
 

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