Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Any Input on this Beef Brisket Recipe??
Reply
 
LinkBack Thread Tools
Old 01-26-2011, 11:25 AM   #11
Cubslover
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: West Lafayette, IN
Posts: 397
Liked 9 Times on 7 Posts
Likes Given: 9

Default

I guess I didn't think about the fact he was using a crockpot.

__________________

"Some people are still alive only because it's illegal to kill them."

"To Clone" List:
- Sammy Smith's Winter Welcome
- Southern Tier Choklat Stout
- Rogue Dead Guy Ale
- Three Floyd's Gumballhead

Cubslover is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2011, 03:25 AM   #12
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 43,804
Liked 2812 Times on 2757 Posts
Likes Given: 124

Default

Quote:
Originally Posted by Sawdustguy

If your heat source is under the brisket the fat cap should be down. The fat cap prevents the meat from being dried out by the heat.
Wouldn't the fat liquify and run through the meat! I'm new to smoking. Only used my smoker once.
__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is online now
 
Reply With Quote Quick reply to this message
Old 02-05-2011, 03:41 AM   #13
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,772
Liked 29 Times on 25 Posts

Default

Quote:
Originally Posted by IrregularPulse View Post
Wouldn't the fat liquify and run through the meat! I'm new to smoking. Only used my smoker once.
One would logically think so, but it does not work like that. That is why when we marinate meat we do it at cold temperatures by putting marinating meats in the frig. Meat accepts fluid much more readily at cooler temperatures. We put the brisket's fat cap toward the flame. It does not accept much of the fat so we use the fat cap to insulate the brisket from direct exposure to the flame so the meat cooks more evenly and does not dry out on one side. When I first started I thought the same thing also.
__________________

Guy

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
brisket crash1292 Meat Smoking, Curing and Sausage Making 50 01-05-2011 08:23 PM



Newest Threads

LATEST SPONSOR DEALS