Billsharp34
Is lookin for wood to cook with.
When doing brisket do you cook it fat side up or down
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Question for stumps owners
- Thread starter Billsharp34
- Start date
Robert
is Blowin Smoke!
Stumps Stretch fat side down.
eddieh70301
is one Smokin' Farker
Fat side down for me.
hurricanedavid
is one Smokin' Farker
Fat side down and top rack.
toddu
Knows what a fatty is.
Same goes for all GF smokers?
Todd
Todd
Billsharp34
Is lookin for wood to cook with.
Thanks do you cook it in a pan and what's a good temp
Robert
is Blowin Smoke!
Thanks do you cook it in a pan and what's a good temp
Bill,
I do not cook in a pan. Some do. Others cook on a pastry rack sitting on a cookie sheet. I cook in the 275 range, but I use a temp controller on the Stretch. I wrap at 165. Others wrap at different temps. Some wrap according to color.
So here is the fun part. You are going to get a lot of different answers. I suggest that you try each technique. But, write down your methods, results and impressions of the finished product each time you cook. Then you will have a reference to fall back on for future cooks. Eventually you will find a method that you like best for you.
Which Stump do you have?
Robert
Billsharp34
Is lookin for wood to cook with.
Stretch
hurricanedavid
is one Smokin' Farker
Thanks do you cook it in a pan and what's a good temp
I cook directly on the grate fat side down at approximately 230F, about twelve hours with no wrapping until probe tender. :thumb:
Smoking Pill Doc
Knows what a fatty is.
Cook at 275* on a cookie sheet in a pan fat side down. Wrap at 165* IT until probe tender
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