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Heard a competition pitmaster say "fat cap down" is a myth, now I'm confused
Was at a local BBQ class last Saturday and this guy who's won like 5 state championships said he always cooks brisket fat cap up. Said fat cap down is just for people with uneven heat. I've been doing fat cap down for 3 years based on what I read online. Anyone else hear different advice from actual competitors?
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charlescraig4d ago
...and that's basically what my buddy learned when he started competing too. He used to do fat cap down because that's what everyone says, but after talking to a few judges they told him the cap up keeps the meat from drying out on the top where the heat hits. I'm starting to think a lot of the "rules" online are just for people with cheap smokers that have hot spots...
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taylorshah4d ago
Thats interesting about the judges saying cap up keeps the top from drying out. Did the guy at your class say anything about how the fat renders differently between the two methods? Ive always heard cap down lets the fat baste the meat but maybe thats just bro science from internet forums. Seems like every competition guy I talk to has a totally different take on this.
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