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Cook brisket with the fat side up, so the fat melts and basts the meat as it flows down into the pan. It is also a good idea to have some of the fat removed by the butcher before beginning to cook it.
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∙ 11y ago
David Johns
Cook it Fat Side Down ... Here's Why:
Many believe the theory that when a brisket is cooked fat-side up, the fat renders and naturally braises the brisket. This is not true.
1. Oil and water don’t mix in life or in BBQ, and a brisket contains both — oil in the fat cap and water in the red meat. Fat will not keep the brisket moist if cooked fat-side up.
2. Besides not actually braising the brisket, cooking fat-side poses a risk: The melting fat cap will drip down the meat, potentially washing away the seasoning on the beef.
3. An additional disadvantage of cooking fat-side up is poor presentation. While being smoked, the presentation side is on the grill grates, preventing the formation of a uniform bark.
What are the benefits of cooking brisket fat-side down? This method offers the best brisket presentation, a uniform bark formation, and does not run the risk of melting fat washing away seasoning.
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Cook fat side up or down?
i think you should cook fat side up. as the fat cooks it will release the oils to travel over the meat thus moistening it as it cooks.
Can you cook Fat side down for pork roast?
Fat side UP!! that way all of the juices soak in!! good luck and good eatin!
Does the Food Network offer any recipes for cooking Beef Brisket in a Crock Pot?
Spray crockpot with cooking oil. Place beef brisket fat side down in crockpot and add onion slices, minced garlic, paprika and salt and pepper on top. Pour chili sauce over brisket and cook on low setting for 6 hours. Then, pour beer over brisket and increase temperature to high and continue cooking for 30 more minutes.When well cook and tender, slice brisket against the grain and place slices on large serving platter. Serve with hot cooking liquid sauce and garnish with sliced tomatoes and cilantro or parsley.
How far does ground beef cook down?
This would depend on the amount of fat in the beef. The more fat, the more the meat will cook down. Leaner meats cook down less.
How much fat do you need to trim from a brisket?
I am going to barbeque a brisket this weekend. Around 20 lbs. There is always a lot of fat on brisket . I want to trim some fat off but am afraid it will affect the tecture and taist. Is there a guide?
What is nose-off beef brisket?
fat off
What seasoning to use on a brisket?
If I buy a beef brisket with a packet of spices inside the meat tray, I use that packet of spices. Most of the time they appear to be what I put together from scratch. That is, when I am seasoning a beef brisket on my own, I use whole peppercorns, whole cloves, whole bay leaves, garlic cloves, and salt. It is best to rub the brisket down with the salt and garlic cloves, dot the whole cloves and peppercorns all over the meat (pressing the garlic into the meat itself), turn the fat side up, cover it with water, top it with the bay leaves, cover the roasting pan with a lid, then cook it at a moderate heat (about 350 degrees) for 3-4 hours. It must not run out of water during cooking time! The moist heat is the reason it will be tenderized and delicious. I always cook a cabbage in the roasting pan with the brisket after the first 2 or 3 hours of cooking time. That's my St. Patrick's Day favorite!
Should Pernil be cooked fat up or fat down?
Pernil should be cooked fat side up!
Do you ask for speck at the deli?
speck is the layer of fat that is located on top of a brisket. After the brisket is smoked the fat is sliced and seasoned with paprika and grilled . this is then served on rye with mustard only. some serve with grilled onions. a real heart stopper.
Texas Barbequed Beef Brisket?
Ingredients1 ea Boneless beef brisket (6 to8 pounds) 2 ts Paprika1 ts Ground black pepper, divided1 tb Butter1 ea Medium onion, grated1 1/2 c Catsup1 tb Fresh lemon juice1 tb Worcestershire sauce1 ts Hot pepper sauceTrim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 X 9 disposable foil pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals (use a single layer of coals with space in between each); cover cooker. Cook 5 - 6 hours, turning brisket over every 1 1/2 hours; use baster to remove fat from pan as itaccumulates. Add 1/2 cup water, if needed, to pan during cooking. (Add just enough briquette during cooking to keep coals at a very low temperature). Remove brisket from pan; place on grid, fat side down, directly over very low coals. Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour. Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onion; cook until tender crisp. Add reserved pan drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon juice, worcestershire sauce and hot pepper sauce; simmer 15 minutes.Carve brisket into thin slices across the grain; serve with sauce. Garnish with fresh peppers and lemon and lime slices. For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals.
Do you cook a turkey Breast down or breast up?
cook it breast up take out of oven and put it breast down on cutting board, cover with ali foil or tin foil let rest for 10 mins . This helps juices to flow back into top of breast,Then slice and serve :)MMMMMmmmmmmmmmmmmmmmmm lovely
How do you smoke a beef brisket?
I cook the brisket in water with the spice packet that comes with it (I put the spices in a tea ball or cheesecloth and discard them after the meat is done because they are pretty gross to bite into). After about an hour I add an onion, celery and carrots. After about two more hours I throw away the onion and celery and save the carrots and add potatoes (cut into pieces) and cabbage to the brisket water. I cook until the brisket falls easily off of a fork and potatoes are done.Most packages of brisket have the cooking instructions on them. So the next time you're in the grocery store, check the package.Corned brisket is boiled. Most cookbooks have recipe for herbs and spices to add. I also add one apple and one onion to water, discard apple and onion when done.Place the corned beef fat side up in a large pot, add some coarsly-chopped onion, carrot and celery(or any flavorings you like). Add water to cover the brisket by about one inch. I like to add one bottle of dark beer or stout. Bring to boil, cover and simmer for 3 hours.I first sear the fat side in a skillet then place it in a roasting pan, add one cup of water and any kind of seasoning you like, even BBQ sauce. Cover tightly and roast in the oven at 225 degrees for 3 to 4 hours and it will melt in your mouth.You don't actually "boil" the brisket, you simmer it. Don't stick to recipes, experiment. You can simmer it in vegetable or beef stock. You can add a little red wine to enhance the whole thing. You can soak it over night in the pickling spices then grill it outdoors or slow roast it in the oven. Ever tried Barbequed Corned beef? I do it all the time in my restaurants. It is entirely different than BBQ'd brisket that hasn't been corned (pickled). If you want "Heart Healthy", remove all the fat. You will lose only a little flavor.I cook corned beef in apple juice and water about 40% water 60 juice. I also use ginger ale from time to time Same proportions add an onion with whole cloves stuck into the side. I use four cloves.Things You'll Need: Corned Beef BrisketDeep Pot / with lidDill seedsDried Bay leavesSaltPepperWaterHow to Cook Corned Beef BrisketGo to your local grocery store and pick up a nice piece of corned beef brisket. Be sure to look at how much fat content is on the meat before buying. Brisket of course always has a thin line of fat on one side, just be sure it is not to thick.Now that your ready to cook your corned beef brisket, open up the package, place inside deep pot and fill with water until corn beef is completely covered. If the brisket comes with a seasoning packet, which it usually does, pour packet inside of water. If it does not come with the seasoning packet, add two tablespoons of salt, pepper, and dills seeds and a spoonful of chopped up bay leaves.Place pot with lid on a stove top with the heat on medium. Do not have heat on anything over medium or you will have a big mess all over the stove from the water boiling over.Cook brisket on top of the stove for four hours without being touch. Keep an eye on the water, if you can see the brisket add more water, but just enough to cover the brisket.Now allow to rest for about 15 minutes. Once rested, slice brisket going against the grain of the meat. Slice in thin slices only, you get much better flavor this way. Use horseradish sauce of spicy mustard as a dipping sauce and your ready to enjoy your corn beef brisket.
