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Weber Kettle Club Forums
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Charcoal Grilling & BBQ
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Fat cap up or down?
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Topic: Fat cap up or down? (Read 2579 times)
Jammato
WKC Ranger
Posts: 543
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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If we were meant to grill with gas then the garden of Eden would have had a pipeline
Craig
WKC Mod
Posts: 11004
Re: Fat cap up or down?
«
Reply #16 on:
January 27, 2017, 07:15:29 PM »
This is Troys favorite subject....
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HoosierKettle
WKC Ambassador
Posts: 7366
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
WKC Ranger
Posts: 1618
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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I like my Kettles like my coffee....strong and black.
2019 Black 26" OKP; 2015 Black 22" OKP; 2004 Black SJP; mid 70's Statesman; mid 70's Gourmet, 2017 Black CGA; 2000 Black GGA;
kettlebb
WKC Ambassador
Posts: 5968
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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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
BBQFiend
Smokey Joe
Posts: 89
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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Weber 22" Kettle Grill
bbquy
WKC Brave
Posts: 329
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
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Weber Kettle Club Forums
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Fat cap up or down?