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Author Topic: Fat cap up or down?  (Read 2525 times)

Jammato

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  • Posts: 542
Re: Fat cap up or down?
« Reply #15 on: January 27, 2017, 06:03:51 PM »
ok, I use a drip pan so the fat is easy to clean up, that way up or down it is like no direct heat is on it. SOOOOOO, fat up it melts over the meat and helps to baste it, fat down it hits the drip beans the best.
I slice it and put it on top.
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Craig

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Re: Fat cap up or down?
« Reply #16 on: January 27, 2017, 07:15:29 PM »
This is Troys favorite subject....

HoosierKettle

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Re: Fat cap up or down?
« Reply #17 on: January 27, 2017, 07:36:51 PM »
Does everyone voting up or down do the same thing with brisket?


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Foster Dahlet

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Re: Fat cap up or down?
« Reply #18 on: January 27, 2017, 08:19:21 PM »
i was taught to trim excess fat from the edges, trim the fat cap down to about 1/4 inch and fat cap down, but others will debate the last point.
« Last Edit: January 27, 2017, 08:21:51 PM by Foster Dahlet »
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kettlebb

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Re: Fat cap up or down?
« Reply #19 on: January 28, 2017, 08:12:47 AM »
I don't trim brisket down anymore. Just look for the hard pieces of fat and cut them out. Fat cap up with brisket too


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BBQFiend

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Re: Fat cap up or down?
« Reply #20 on: January 28, 2017, 02:29:27 PM »
I guess like most things it's personal preference. I've only tried it cap down so far. I've always cooked the butts with the slow n sear. I'll try it cap up next time or with no cap.
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bbquy

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Re: Fat cap up or down?
« Reply #21 on: January 28, 2017, 03:11:39 PM »
I use the fat cap up method. I will trim it to about 1/4 fat cap for pork butt and brisket