When cooking a brisket fat cap down, wrap it, and do you return it the smoker cap up or down?
I watched a number of how to wrap brisket and, only one said fat cap up, the others did say which way.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Fat cap down! I don't care about the bark on that as much, so don't care if some of that is messed up by the grate or the wrap. So I go fat cap down for both unwrapped and wrapped.
Depends on the cooker. I put the fat cap towards the heat. In a vertical cabinet where heat comes from bottom (excet very top) i go fat cap down the whole way. If on an offset I go fat cap up. Cap stays that way wrapped or not.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
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