Fat cap up or down

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Will the Grill

New member

• Jun 13, 2013

• #1

I'm getting ready to do my 1st brisket and shoulder on the drum and I'm curious what most of you do. In my offset reverse flow I always cook with the fat cap up. Will placing it down act as an heat deflector or will it cause too much flare up. Any help would be appreciated

 

jimsbarbecue

Moderator

Staff member

• Jun 13, 2013

• #2

Did one on the drum last weekend and I cooked fat cap down. It did cook quicker then on our pellet grill

 

MrAdam

New member

• Jun 14, 2013

• #3

If I have heat from below I like to cook with the fat cap down.

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wneill20

New member

• Jun 14, 2013

• #4

I flip mine cook fat side up for 1 1/2 hours then fat side down the rest of the cook.

 

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Will the Grill

New member

• Jun 16, 2013

• #5

thanks for the advice, I ended up using the larger smoker, our cook went from a couple briskets, to 3 briskets, 2 fresh hams (16lbs ea.) and 55 chicken quarters.