M347M
MemberGot rid of the matchlight.
- Joined
- Jul 7, 2014
- Location
- Pittsfie...
Boil it?u are out of the club skinny vinny
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:
Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up
:blah: :blah: :blah: :blah: :blah: :blah: :blah:
Did I miss any?
But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:
Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up
:blah: :blah: :blah: :blah: :blah: :blah: :blah:
Did I miss any?
But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:
Some feedback or all out war?
opcorn:
some say, fat side down, cooking hot and fast 300-350
QUOTE]
Anybody who says this should have their grills confiscated and be immediatley booted from the Brethren!!!:mad2:
My friends and I have been debating the best way to cook a whole brisket (flat and point).
some say, fat side up, cooking low and slow 225-250
some say, fat side down, cooking hot and fast 300-350
So I knew a better place to get some feedback on this was here, help me out Brethren!
Ok that got me :clap2::loco:Like all questions about what's "best", you have to ask "best for what?"
Hot & fast gets food on the table quicker, can use less fuel, and lets you get some sleep while still cooking a big cut of meat.
Low & slow can make a better smoke ring, and if you don't have time for a long rest it might turn out a more tender brisket. It also gives you more time to drink beer.
Fat cap up or down doesn't matter with an indirect heat source, but it's fun to argue about. If you have a direct heat source, fat cap goes toward the heat source so you burn the fat, not the meat.
Me personally, I prefer a hybrid. I use a boil-in-bag method in the microwave. 1 packer, an extra-large Ziplock, and 2 3/4 cups of water. Microwave on high for 97 minutes, or until probe tender.