Fat Cap Up or Down?

[tstalafuse]

No, not that question... When wet aging is it better to have it up, down, rotate, or does it even matter?

[WayneT]

We know from Dr. Blonder’s research that rendered fat molecules are too large to penetrate lean muscle cellular tissues, which is why fat cap up does nothing to bathe the interior of the meat during a smoke or cook. Since no rendering will occur during wet aging, I don’t see how it would matter under those conditions either. I know that’s far too logical a conclusion so I’ll not be bothered if it is promptly countered.

[realdocBBQ]

I rotate it every few days if I think about it. Really just to get the liquid and such to move around in the bag. Dunno if it does anything, but it makes me feel better.

[Jerod Broussard]

Being the intelligent being I am, I always lay them fat cap down in the fridge, then complain that I have to flip it over for the myo-water to settle on the other side of the brisket since I always make my cut on the fat cap side.

[JeffJ]

If it has good marbling the fat cap is counter productive. I trim off all exterior fat on a brisket.

[mrteddyprincess]

I don't think it matters. IMHO.

[Oak Smoke]

When I was first introduced to wet aging I was told to rotate every week. Now I’m in the don’t think it matters group.

[Potkettleblack]

When cooking, I put the fat cap towards the heat source. When aging, I don’t think it will matter.

[tstalafuse]

Yes, I do that as well when cooking. I just am curious about when wet aging.

[Murdy]

Chevy

[JCBBQ]

😂😂😂