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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Any Input on this Beef Brisket Recipe??
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Old 01-26-2011, 11:25 AM   #11
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I guess I didn't think about the fact he was using a crockpot.


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Old 02-04-2011, 03:25 AM   #12
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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.
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Old 02-05-2011, 03:41 AM   #13
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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.
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