Fat Up or Down Smoked Brisket | Pellet Grill Hot and Fast
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- Опубліковано 11 бер 2021
- Is this really a debate on Fat Up or Down on a Smoked Brisket using a Pellet Grill Hot and Fast? This was a fun comparison but I would never do it again hot n fast. With the fat up the flat's bark got a little too stiff so for me if you are going to run hot n fast you probably will have better luck with the fat cap down to shield that meat some. I certainly will try this again but I will run the pellet grill at 250° because that fat up was crazy moist and tender, plus it got done a little quicker. So for just plain eating heck ya fat up but don't expect much of a smoke ring for that presentation factor. So if you give this a try let me know how it worked out for you!! Thanks for watching!!
#brisket #BBQ #pelletgrills
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I always do fat cap up in low and slow. It always has a amazing smoke ring and turns out perfect
Awesome comparison trying to keep things consistent across the board. Gonna try a fat cap up just for my own research after watching your comparison! Keep up the good work, Bud!
That has always been an interesting debate! Both looked great and now I’m hungry
Thanks brother!! Ya but you should be full now!!! hahaha great time tonight brother!!
That difference in the smoke ring is crazy! Great video Ricer! 👍
Certainly was Joe!! I was surprised myself!! Thanks for watching!!
Absolutely awesome video, and experiment brother! Both briskets looked fantastic, but in a fat cap down on the pellet cooker kind of guy! But I’m not prejudice when it comes to brisket! I’ll eat it all! Hope you had a good weekend broski! 🔥
Heck ya dude I am a cap cap also but hey this cap up certainly has a ton a flavor!! Thanks for watching brother!!
Heck ya Jeff awesome comparison video! Completely agree on the fat cap down and that consumme is so much better than broth or stock! Great video Mr. Mustaschio!
Hahhaha ya I was looking pretty rough but wait when I shave Sunday!! I think I certainly be looking pretty macho!!! hahaha This was a fun cook and I am surprised at the cap up! It was a little more tender and juicer but lacked that knock presentation!! I am doing this again but at lower temps!! The cap up was like it was basted if that makes any sense!?!?!?! Have great weekend brother!!
@@DeadBrokeBBQ that’s awesome and really hoping that we can convince ya to keep her! Looking forward to that low and slow cook! 🍻🍻
Cool experiment Ricer! Kind of surprising that the smoke ring didn’t develop on fat cap up. I usually go fat cap towards the heat source, seems to work well. Have a great weekend brother!
Ya Charley it is because of how the heat deflector works in a pellet grill. The smoke squirts out the sides on this one and rolls over the top back towards the stack so I guess it makes sense that the flat side won't get a lot of smoke ring just radiant heat. Very fun cook and I will try this again but maybe at a lower temp or on another pellet grill?!?!?! On my weber kettle I do it both ways but on one of my UDS's I always go cap down. So yes cap towards the heat! I will say that the cap up was slightly better eating because it was almost like the meat was basted if that makes sense?!?!?! Thanks for watching brother and have a great weekend!!!
Both look awesome. I generally always cook mine eat cap down as well.
Heck ya Taylor!! Been a couple decades since I have done a cap up and it was a fun little test!! I certainly will try this again but at lower temps!! Thanks for watching!!
Looks like you've come a long way in the last year or so with your set up. Also, your goatee game too. I jus ticked up a used Grilla Grills Silverback last night and my heavy d is supposed to arrive today, going to do my first spatchcock turkey tomorrow, just to understand the process before I do one for Thanksgiving!! Keep er going.
I love the Heavy D! But you got to watch your cooking temps once those chunks ignite!! So for a Turkey I wouldn't use a lot of chunks!! Thanks for watching!!
Ricer, awesome cook, my favorite BBQ channel! :)
Dang bro thanks Willem and I am honored you enjoy my channel!! I appreciate you watching!! Have a great week!
I’ve heard lots of good things about lumberjack pellets Can’t wait to try them out next time
They are my favorite!!! Thanks for watching!!
Great video! I don't cook brisket that often but when I do it's not hot and fast and not on a pellet smoker so guess I will stick with fat cap up for now lol
Ya Rusty on a kettle I do it both ways but got in the habit for the past decade or so running cap down. Both ways are great but on a pellet pooper I think cap down just barely wins!! Thanks for watching!!
Great comparison Jeff! I say use a rotisserie and there is no debate! 🤣 Seriously though, fat cap down for the win on this one! I personally think down or up depends a lot on the smoker style you are using, but in reality, you really can't go wrong either way. It's still gonna be good eats. Cheers brother! 🍻
Hahahaha ya the rotisserie will end that debate for sure!! hahaha Ya I agree the presentation and overall look on the cap down was spot on! But if you are just looking for more eating I really thought the cap up had a slight advantage to the overall moisture level and maybe just a tad more tender but glad I check at 208° because if I ran it up any higher it would have been overdone! I will do this again but at a lower temp to see the results on a low and slow. Been ages since I did a cap up but on a pellet grill cap down is the way to go!! Like always brother thanks for watching and have a great weekend!!!
This guy is hilarious. Fantastic video!
I like using tallow it works just as well
I like your video ! I made my brisket with cap up about a week ago, and it turns out almost similar to your, with almost nonexistence smoke ring. The flavor was on point, but the smoke ring was no where near what you have with cap down. Btw, what pellet brand are you using ? I am trying out lumberjack since they are so highly regarded.
I will say that cap up had more moisture but for presentation cap down is the way to go on a pellet pooper for sure!! I am a Lumberjack Pellet ambassador so you are making the right choice!! hahaha Premium Cookin Pellets is a good brand also!! Thanks for watching!!
Great video!
Great video Ricer....fat cap down always for me!!!! Thanks for the comparison!!!!
Thanks for watching Robert!! Me too but fun results on this one! Might do it again just on another pit.
Great video again! Where did you get the post oak? I have the heavy d for my pellet pro 2300 and I would love to try some post oak? Does it make a difference in flavor? I usually use hickory. Thank you very much
Hi Ryan I got it from a box store called Fleet Farm and the brand is Western. I am very happy I can get these and it adds a good nutty flavor. That is the best way I can explain it! Thanks for watching!
AGREE! On my pellet smoker I only do fat side down now.
It just seems to works best that way! Thanks for watching!
I have always gone fat cap down on my pellet smoker as well. One idea I've heard though was to place the brisket on a higher shelf if the grill has one for cooking fat cap up.
That helps but I still haven't been very happy with the smoke ring. Yes it is just for looks but I love a good set of red lips!!! hahaha Thanks for watching!
Cool video, just got a Traeger Fremont from Costco. It’s a baby one but a good starter.
Heck ya and have fun with the new pit!!! Thanks for watching!!
Up!! Always up!! I get great deep red smoke rings too
Just depends on the pit. Most pellet grills struggle with getting some pink lipstick with the cap up but I prefer the flavor! I got a new pit and I will try it cap up on that one because it is built like an offset. Thanks for watching!!
Drooling... they both look amazing, but for me it's fat cap down for the win! Great comparison Ricer, now I wanna smoke a brisket 😀
YA Kevin fun cook for sure!! I certainly will do this again though because they fat cap up had a little more moister through out the brisket!! Thanks for watching bro!!
On offsets I run fat cap up but when the heat source is directly under I do fat cap down to protect the meat
Heck ya Matt!! Great choice!! Thanks for watching brother!!
Looks amazing
Thanks for watching!
So I’ve cooked a dozen or so briskets, and always done fat cap up, the first (and possibly last)time I tried fat cap down, I needed a sawzall to cut it! So dry! But I goofed up and wrapped at 145 degrees because I had to leave for a few hours. Couple of factors working against me. Thoughts?
First thing where is your heat source? This pellet grill the firepot is in the middle so typically I run that cap down so it has a little protection from radiant heat. On my old offset you could run it both ways but I had better luck with the cap down at least for presentation. If I ran a couple briskets the one closest to the firebox I ran cap down but sometimes cap up near the stack. On my UDS's I have had I always ran cap down. Temp has a lot to do with it. On this one the cap up got that bark stiffer so next time I try this I will run it around 250°. Saying goes learn your cooker and used it to your advantage. Thanks for watching!!
HI FROM WISCONSIN brisket is my go to meat and that looks yummy.
Hi Jeff and thanks for watching!! Ya these turned out pretty dang good but I certainly will do this again just at lower temps!! The weather certainly is feeling like BBQ season again!! Have a great weekend brother!!
Great looking briskets Ricer! You're freaking hilarious and very entertaining. The point on the fat cap up looked solid and the flat on the fat cap down looked juicier. #fatbottomgirls 🤣
Heck ya Joe!! This was a surprising cook in so many ways!! I have not done a cap up for almost 20 years!! ha ha But that cap up was almost like it was basted if that makes any sense to you!?!? I can say I love seeing a nice smoke ring even if doesn't add flavor just more attractive with those lipstick stains!! hahahaha you know what they say about the bigger the cushion!!! hahahah Have a great weekend brother!!
Great comparison. Amazing smoke ring. I always do the fat cap down, gotta have protection on my meat.
Heck ya Claude!! But I will say that the cap up seemed like it was basted from the rendering fat!! I have to do this test again but at lower temps!! Now on a pellet grill running cap up you will sacrifice the ring but there isn't any flavor in that lipstick but you certainly are more attracted to those red lips!! hahahaha Thanks for watching brother!
Awesome comparison here. In my research shows exactly what you saw. Fat cap up has no or very little smoke ring but does have great smoke taste and is more moist. Fat cap down = best looking smoke ring and good moisture but just not as much moistness as the other way. Cant wait to try this out for myself.
Great job
Thanks Brian!! Your research is correct especially on all the pellet grills I have done it that way! The heat deflector keeps the airflow limited under the bottom grate. The convection rolls over the top and back down so if you want that lot lizard pink lipstick you got to run it cap down! Thanks for watching!!
Thanks mate from Australia 🤓🇦🇺🇺🇸
Thanks for watching Roy!!
Have you tried rolling with fat cap down for the first hour (maybe even 2 hours) and then flipping it over? Best of both worlds. Enjoyed your work on the video... nice job!
I have but I hate when I wreck the bark that has started! So for eating I do them cap up and for videos I do them cap down. If people don't see a smoke ring they think there isn't smoke flavor. Noob s that is!!! hahaha thanks for watching!!
I don't have a pellet grill, but on my Weber kettle with SNS, I go fat cap up...... I've never tried it fat cap down
On my weber I typically do it cap down but 20 years ago I did it cap up but both ways work. Cap up kind of bastes the meat with that fat rendering. I can say on this pellet grill the cap up had more juice so this is a must repeat cook!! Thanks for watching!!
Great videos 👍
Thank you for watching and I hope you joined the Dead Broke BBQ Nation!!
Fat cap down is a must on a pellet imo. I will say that I have never used my heat deflector on my Austin xl. Maybe I should..lol
Man I never heard anyone say they don't have the deflector in for low n slow cooks. That is impressive Tom!!
Heck ya I've been waiting on a new video
Ya brother I had a week off, needed a little R&R!! Thanks for watching bro!!
great video ricer. I always do fat down
Heck ya Guy!! Both ways are good but so far cap up on a pellet grill for the win as far as I am concerned!! Thanks for watching!!
Those briskets look so good! Just send them to me so I can take good care of them. 😂
Hahahah ya Rob these were pretty dang good brother!! I can say I was impressed with both of them and funny how different they turned out!! Thanks for watching brother and have a great weekend!!
What about a compromise? What if, during the smoke, it's fat cap down? Then after wrapping it, it's fat cap up?
Yep you can do that for sure but you can destroy the bark if you are not careful. Thanks for watching!
Great video. I’m a fat cap down type of guy😁
Ya I me too bro! I just like that flat to get that extra bark!! Thanks for watching brother!!
Hey bro I'm making my first brisket tomorrow . My wife don't like the fat of the bottom of the brisket and trimmed all the fat . So do you think is gonna be any issues during the cooking ?
It will be ok just plan on maybe putting a piece or 2 of some butcher paper under it before you even wrap it. What you need to do next time to slice off the fat after it is cooked. On a pellet grill that works as a heat deflector, When I go cap up the fat baists the meat and it certainly end up with more moisture content, So tell her next time you will remove the fat cap before serving. Good luck and thanks for watching Pedro!!
@@DeadBrokeBBQ thank you for your advice means a lot to me . Next time I tell her trimmed the fat yourself Lol . But I will keep your instructions and I let you know how everything goes. I love your videos and o get the pit boss 1150 as well thanks to you !!!!
Hey buddy great job! I go fat down on the uds and fat up on my horizontal smoker both come out about the same. I guess it depends on where your heat source is at.
You are a 100% correct brother!! On my old offset I did it both ways but typically ran it cap down still but I has been almost 20 years since I did a cap up to be honest!! I am certainly doing this cook again but I will run the temps a little lower!! Like always my friend I appreciate you watching and have a great weekend bro!!
First time cooking a 4lb flat brisket as we speak. So let it cook for 3 hours fat side down. Then should I wrap it in butcher paper then probe it til 210 or so? Then let it sit open air for you say 15 min? What about putting it in a cooler I hear?
Well Fred the reason why I let it rest in open air for 15 mins is so the bark sets back up once that happens then it goes in a cooler for a 2 hour nap. You want that meat to rest and relax or it will taste dry. Also 205-210 is just a guide, once it is probe tender then it is done. Develop the habit to cook to tenderness and you will be a lot happier about the finished results. Thanks for watching!
Thank you. I had it on 225 for 3 hours then wrapped it in butcher paper and then raised it to 250. It's only went up couple degrees in an hour? Is that normal?
Yep and I wrap by color of the bark no time or temp just color. Once you hit the stall it takes a while longer. I always plan for 10 hours.
I always do fat cap down on my Camp Chef.
Heck ya me too on all my pellet grills! Thanks for watching!
Fat towards the heat. On my offset, I do fatside up. On my barrel cooker, I do fatside down.
Heck ya Ben!! Hopefully this late summer I have a new offset again!! Been almost 15 years since I have cooked on one and I miss it dearly!! You are spot on but with a reverse flow I think you get better results with the cap down. Thanks ffor watching brother!!
Is the next experiment going to cover this topic: "Does it make a difference if you cook your brisket with the grill inside or outside"
Hahahaha ya I have no choice here in the tundra so I built an indoor studio so I can make videos year around! Thanks for watching!!
Hey Ricer. Great experiment... One of the many BBQ arguments that folks will take a side and stay there. I always say... cook it the way you like it... seemed like they were both good and you were in a win win situation! Take care.
Heck ya Johnny! Both were really good. Cap down had a better presentation, cap up had more moisture and slightly more tender. I certainly will do this again but at a lower cooking temp just to see the results! Like always bro I appreciate you watching!!
Lookin good Ricer!
Thanks for watching Tom!! This certainly was a fun cook and surprising how different they both turned out!! Have a great weekend bro!!
Has the temp evened out? How has the temp been holding between 250-300?
Hi Frank on this 1190 it has always ran almost spot on. The Pit Boss 1600's controller should be back soon and we will see how it runs real soon!! Thanks for watching and I hope in a couple weeks to have the updated controller video posted!!
Texas is king or god level when it comes to brisket. In Texas they do it fat cap up. The only reason for fat cap down is presentation because of the smoke ring Not for flavor,nor moisture. There's a reason why TEXAS is known for their brisket. They use fat cap down in competition purely for the smoke ring no other reason. But hey if you care more about looks then flavor go for the fat cap down. To each his own.
I always put the fat cap down. But works for one might work for others
Me too Mark but I will say that the cap up seemed to baste more if that makes any sense. I want to try this again but at lower temps! Fun cook and it has been 20 years since I did a cap up cook!! hahaha Thanks for watching!!
@@DeadBrokeBBQ
I usually smoke at 250 on my T2 1000 on the opposite side of the smoke stack.
On my stick burner, it has a water pan between the meat and fire in which the drippings from the brisket will go directly into the water and it will put the mositure back into the meat. But the pellet grill has got me spoiled. 😂
Hey ricer, what's your favorite pellet grill?
This is a long answer Ben!!! hahaha Ok Favorite right now to cook on is my vertical cabinet. The most reliable is my Pellet Pro 1190. But I am getting the new Lone Star Grillz pellet soon and that pit might be the one I can finally call the perfect pellet grill!?!??! We will see once it gets here!! Thanks for watching!!
@@DeadBrokeBBQ awesome. Those are a bit out of my budget. I've never used a pellet cooker but I think I'll get the GMG jim bowie prime. Heard its variable and at the 1k price range. Thanks for the response.
I just saw LSGs video today. That grill looks nice.
Now do fat cap up vs down on an offset
I certainly will one of these days! Thanks for watching!
Wrap them in butcher paper to get the bark right. Never foil. Unless you have to use foil for the "Hot and Fast" Method.
Ya when you run hot n fast with butcher paper it will start to stick to the bottom and it will crisp the bark way too much, ask me how I know! hahaha Thanks for watching!!
@@DeadBrokeBBQ I'm from Texas we don't do a lot of things fast LOL Thanks for the content. Always looking for new ways to do things. First time I have ever heard about putting the wood under the brisket.
Helps from the moisture pooling. I learned that from my dad years ago. Thanks for watching my videos!!!
I’m with ya Brother, fat side down....the bark is much better👍🏻! Love burping my brisket and butts too, helps preserve bark. Great video Brother!
Heck ya Mike!! In tomorrows video I talk about burping and even show a quick clip of it setting back up!! Thanks for watching brother!!
@@DeadBrokeBBQ awesome! Can’t wait to watch it 👍🏻😊
I do mine fat side up. I figure the fat would run down into the meat.
It doesn't
It kind of bastes the meat. The fat cap up had more juice in it but I will do this comparison again just at a different temp. Thanks for watching brother!!
The fat cap up one was a little juicer but this test has to be done again though!! Thanks for watching!!
I do fat cap up...
Heck ya brother! I might do a little more caps up from time to time myself! Thanks for watching!!
so ricer why did the fat cap up change the smoke ring?
Because of the heat deflector rolls the smoke out on the sides and back down on the top as it passes out the stack. I figured it would not have much of a ring but surprised there was any on the bottom!! ha ha I certainly will do this cook again but at lower temps to test the moister content because the cap up certainly had more juice! Thanks for watching brother!!
No wonder I have not gotten my brisket to do well. I always put fat cap up. Now I know.
Fat cap down though is not as juicy brother! Plus a smoke ring is just for pictures! hahaha Eating is all that matter!!
The smoke ring is purely cosmetic: it has no effect on flavor.