Fat Es Brisket Challenge! Fat side up vs Fat side down with Fireboard Review on Lone Star Grillz

everybody welcome back to fatties barbeque Eric can to thank you all very very much for joining in hey we're over 500 subscribers now and that's just incredible I'm super happy I can't thank you all enough for your support so on this video we're doing something super special we're gonna tackle the old debate with briskets fat side up or fat side down which one do you think is gonna be better which one are you are you the fat side up or the fat side now we're gonna find out let's get started [Music] [Applause] [Music] so online you guys have been very interactive asking some great questions and one of the questions that comes up a lot is where do you get your briskets and how do you know which one to choose so take a look at this footage that we recorded earlier when we wouldn't bought these briskets hopefully you'll get a little bit a little something out of it all right so take a look we've got a whole bunch of briskets right here we're just kind of diving through looking at everything that it's got to offer pretty much the way I do it not rocket science all I do is grab it I just kind of see if it has a pretty good band that tells me if there's too much of you can see this fat right here it's pretty solid you don't want tons of that on there all over the place because then that just adds to the weight but I mean it bends it feels pretty good I also look right here at the at the tip I don't like this to be super super thin this one so far so good buddy some of them are stiff but for the most part that mean these these don't feel too bad you know this is not bad probably these two and looking at this one thing I'm worried about is this right here right here it's really awful things weird about this cuz it's kind of thin but all right we'll get out of his way so he can take a look right all right here we go so take a look I'm gonna go ahead and choose this one right here the hole I mean nice it not a super professional but just taking a look at this you can see there's not that much like hard part feathers a little bit right here it bends is pretty flexible it's not super huge it's pretty symmetrical so you don't want to get some that have like a lot of thin meat on the side because all that's gonna do is burn right off right so we want a nice you can see right here and you get close it's pretty thick right there so that's a pretty solid flat on that one end point I think we're gonna get some pretty good marbled bond there but overall this one looks good it's not too thin on the backside here there's a few that have kind of like missing some you know missing so fat that could protect the meat but overall this one looks really good this one is a 13 pounder and the other one the other one we're going for guys is gonna be this one right here this one is a 15 pounder now this was really really really pliable Bobby got this one before I could but this is a good one right here I'm gonna steal this one from him so don't tell him anything okay here's an example one that I would probably pass on it looks really good you know when you look at it looks really good but when you try to bend it check it out it's not bending right well this way it's not really bending it's not real fly ball it's got this huge chunk of fat in here right now and it also has some more in the back I mean they all have fat in the front of the back but this one is not very flexible so I'd probably pass on this one here's another example this one's pretty big 216 pounds but look it is not bending at all right this one's not probably not the best brisket that you're gonna want to choose from it's got a huge layer of fat right here that you're gonna have to cut out and it's got a huge thick chunk right here as well so again just feel the brisket it doesn't really move okay so you want to get one that's nice and pliable check out the one that we got right here this is the one that that body guy you're good check this one out nice and floppy yes that's a good one take a look this right here yes beautiful you see that you compare this good Pig sir good job you compare that to the other one that you saw and you can understand why you don't want to be super stiff but anyway guys that's the way we choose them pick the best brisket that you can and that's it guys that's how you pick them I'm gonna head out of here because it's almost time to cook I'm gonna go grab the wood real quick and we'll start trimming it see you later alright guys so whenever you do not have a cord you could always go to your grocery store acad h-e-b I just happen to be at h-e-b right now grabbing these guys this is on sale 698 Post Oak so I'm anticipating this to be about a 20 hour cook I'm gonna cook three briskets okay I'm gonna grab about seven bags of Post Oak here and hopefully that'll get us through the night but usually that's around where I end up going there's seven bags one of these is a cubic foot get technical right definitely more cost-effective if you have your wood guy and you can get yourself a cord 1/2 cord you know pave you know 150 or something or if you can get a good price on it have it stacked up that's the best way to go I didn't have any so I had to come out here and grab this so I'm gonna grab about seven to eight bags I think I even have a bag at home as a safety net but I'm anticipating about a twenty hour cook and so you know we're gonna roll through this wood but okay so also in this video we're gonna get to play with some new toys I wouldn't picked up this fire board from Lone Star grills I'm super super excited to see how this thing works it's a new temperature management system so it's got six probes to it comes with six temperature probes for your meat and it comes with two ambient temperature approach with it for their pit but anyway I'll show you guys more of this a little bit later on as I'm loading up the pit okay so another one of the questions that kept coming up online was how do we trim our briskets so I brought my cousin here to help me out because we've got three of them this is Bobby aka Wildman also vice-president of fire box operations okay that's a super big role here with Patty's barbecue if this one's going alright alright guys so we're getting ready to trim up these briskets so Bob why don't you tell us what we want to do here this hard rock here we're gonna go ahead and just trim some of it off most of it off as long as it is art get it off flip it over um get this excess stuff off here this brisket don't look too bad trimming on the bottom side here there's a little excess stuff I'll leave that there there's a big chunk here will come off right on anything that's loose also if you have any like excess little chunks you don't want to cut those off too and be careful guys because this meat gets slippery you know we don't want you want us cut in our hands and you can really take off as much as you want a little hard yeah I like taking this stuff off right here well this extra little stuff on the top I like taking that off and you can clean this as much as you want but again guys this is just backyard barbecue we're not doing any competition cutting right now of course I mean I'm sure other videos you'll see they really really get into you know you have to cut a certain way but again this is just for fun for family who just want a good taste so we're gonna kind of have some fun with this it helps if you have a pretty good sharp knife I hope yours a sharp bub I'm probably gonna stop there it's just a little hard here but not too much but I can talk here soft here I just want to go to these let me rotate mine here so they can kind of see what's going on Steen I don't have such as a big one here but underneath I do underneath it's pretty pretty big underneath here like this let's get this off here just like this and really doesn't take too long this right here that's pretty solid that's not going to render very well so I'm going to pull this out and actually I produce a cut this one's gonna have a lot of marble in it toss it away something this one looks pretty good already it's got pretty thick here we'll take that and we'll take this chunk right here but right on maybe this guy right here we'll take we'll take that off [Music] go down lower so I'm just gonna go ahead and cut this part off right here because I mean it's really it's all fat right here a little bit of meat but this is just gonna burn off so there's no saving this with that long cook there's no saving that so just gonna chop it okay and like they say you want to be at about quarter inch if you can of fat I mean but it doesn't have to be perfect guys you know ideally that's what you want if you have too much then you know it doesn't quite render down as great but it still tastes good to be honest with you oops and that's it guys you can see it's pretty simple if it's hard cut it off we don't want to get too close to the meet try to stay at about a quarter of an inch if you can of fat but again it's not rocket science just cut it away use your best judgement all right anything that's super loose that's just hanging go ahead and just cut it off all right we're all trimmed up that's it thanks Bob I appreciate you helping me out with this now we're just going to go ahead and season it up make sure that our pit is up to temp we're gonna roll between 225 to 250 all night all day maybe 20-some odd hours rolling on that Post Oak we'll get back with you already throw these on the pill [Music] [Music] [Music] all right everybody said that's it those three briskets are ready to go they're all seasoned up remember we're gonna be testing out fat side up or fat side down what do you think is gonna happen not sure we're at 250 we're ready to go let's get this guy opened up let's get it going all right so this one right here this one's gonna go fat side up fat side up I'm gonna pull this probe out now cause we're gonna start using those fireboard probes so let's get this position right in the middle it's nice and beautiful and this right here this is one of those fireboard probes right here we're gonna stick this in the thick part it's weight thing like right here Bob that's good all right and I'm gonna go ahead and put the ambient temp in here let's get this squeezed in let's go with the next brisket same size brisket smells really good this one that side down just like that okay if the other temperature gauge so this one right here got this probe it's gonna go on the thickest part all right last one here we go last one let's go ahead and put this one flat side up just like that go just for funsies flat side up so we got up down up okay last probe you stick this guy in here and you say i'm bauer let's bring it this way right there oh yeah right in the middle okay all right guys here we go this one fat side up okay so I'm gonna get these gloves off and we're gonna put this into the fire board [Music] so this one right here is the ambient temp we're gonna put that in number one okay ambient temp number two it's right here I'm gonna put this one and number two slot number three will be brisket number one brisket number one is on the bottom that has flat side up brisket number two is gonna be in slot number four brisket number three is going into slot five okay slot number five that one I have flat side or fat side up on top I keep saying flat side but you know what I mean okay rings we're going to set it and that's it boom now guys we just need to maintain this at 250 I want to show you this fire board this is the first time for me using it as well but it's already going through all the different channels you can name each channel I told you which ones were the briskets the first two are the ambient temperature [Music] okay guys welcome back it's already Saturday we've been cooking for almost 20 hours already we've had these three briskets on there remember this is the fat side up versus the fat side down and we're actually getting some pretty different different results that I wasn't quite expecting I just got this new fire board in from Lone Star grills and honestly it's pretty cool guys I would suggest it to you I want to play with it a little bit more before I act like I'm a pro on it I don't know if you guys can see it from here but I'm gonna go ahead put some graphics over the screen so you can kind of get a feel of what I'm seeing but in a nutshell this thing will graph your entire cook so I've got two probes that are graphing my temperature of the fire and then I've got three probes that are graphing the actual temperature of the briskets so it's really really cool so my bottom rack is at 223 right now and the top rack is about 230 240 right around there remember I wanted to be cooking between 225 and 250 the entire time now I'm not gonna lie it did go up and down throughout because that's just what happens but you know it's pretty neat as a fire board actually points that up I thought it was pretty consistent before with my fire temperature but now seeing the graph I can see where I'm kind of all over the place but for the most part I am in between the 200 and the 240 range so I still feel pretty confident there but you can see I'm going to show you you'll see some of those spikes so maybe there's some room for improvement for me there another thing that's really cool about this is you can connect it to your Wi-Fi so I went and got some lunch for the kids and while I was out I went ahead and checked in and I could still see my updates and see where the cook was that so I thought that was really really cool to see you can actually label each individual thermometer every temperature gauge on there and so I've got the lower rack the third rack bottom brisket fat up the second rack brisket fat down so it's really cool it's all color-coded and whatnot so I'm gonna play with this a little bit more on my future cooks but so far guys I'm really excited about this fire board oh there goes one 88 okay so check that out I just got an alert alert that my one of my briskets is at 100 eighty-eight degrees remember I wanted to be at 190 when I take these guys off right so I set it for 185 and it's giving me an alert every so often so I think that's pretty neat it'll text you right to your phone and let you know hey get out there check that meat so we've been tackling this fat side up versus fat side down right in this cook so which one are you me personally I've always been a fat side up type of person because honestly I don't know why I just thought of my head if I put the fat side up the fat will render and it goes through the meat at least that's what I think that's what I have in my head right so it'll render through the meat and it makes it juicier and I've just always done it that way doesn't mean it's right I have no scientific proof of that and then the other people will say well it's supposed to be fat side down and the reason you're supposed to cook a fat side down is because the heat comes up and that fat protects the meat right so I'm like well that that sounds logical as well but again I haven't seen any scientific facts for either one I think it's just preference surprisingly one brisket is almost ready right now can you guess which one it is fat side down that one is almost ready I'm at a one hundred and eighty eight point six degrees on that one pretty surprising all of them have been cooking at the exact same rate they're all about the exact same sized brisket but the fat side down is at 188 internal temp and my other two are about 168 and 170 degrees so the fat side up those are cooking a little bit longer so those are gonna be on a couple more hours whereas the fat side down it's almost ready to be pulled off so I'm gonna show you this but the average cook on the lower the average temperature for that lower grate is 228 degrees and where did we want to say what did we say we wanted to cook 225 so that's pretty spot-on and I say we want to be between 225 and 250 well the top one is at 251 average now we did go up and down like the highest it'll tell you the highest was 303 so we peaked at one point in time but again throughout the 20 hours or night little more than 19 hours 228 251 those are averages that's exactly where we wanted to be all right so we're ready to pull that one brisket off it was fat side down it wins quick as brisket done it was right in the middle so let's go ahead and pull that one off [Music] looks pretty good huh Bob you ready I'm gonna pull this middle one up and let's go ahead and give it a spot temp with this one ooh damn you see that butter oh yeah one nighty so you see how that's one nice and easy a little harder right there let's check the flat nice and nice and easy going in that here we go nice and jiggly yep here we go here we go here we go here we go you see that beautiful and put right in the middle okay you can see guys and see let look Bob nice and jiggly it's very jiggly nice so let me go and get these gloves I mean I can get them off yes thank you all for the recommendation these clubs are actually pretty cool I had the other ones before where I couldn't even get them off my forum so thank you yes sir [Music] all right guys let's let me get this wrapped up as you can see nice and jiggly but we need to get this nice and wrap bring this over just like this bring this one over just like this and that's it guys you look good we're gonna put it off to the side so I'm gonna let that rest for about an hour to an hour and a half and then we're gonna come back cut it and see what the results are remember that was a flat side down and to be honest it looked great it looked like it had a great bark on it I didn't see really any difference than what I've seen in the past with the flat side up stuff so alright and so I apologize to keep saying flat side up and flat side down I'm trying to say fat side up and fat side down so that is my fault and I apologize but I am I do mean the fat side so we do have the two more that are in there right now that were fat side up okay and those are gonna cook those are at about 100 and I don't know right 170 right now one right around there we need those to get to 190 and we'll pull those out in the meantime we're gonna let the other one rest the one that was fat side down that is done at 190 we're gonna throw in rest for about an hour hour and a half then we're gonna cut it and we're gonna see how it tastes and we're gonna check it out together so let's go you guys ready let's take a look cuz test contestant number two bat side [Music] there's gonna be this guy right here pull this guy right here I'm gonna move this over so I'm gonna mess it up turn up to knock it down look at that pocket so now that is a difference that we between fat side up in fact size downs the fat side down was just dripping was dripping a whole bunch of juices and if you see this right here with the fat side up you kind of have that little pocket of juice right there which I'll probably spill you put about right about right there okay so let's go ahead and pull this guy out it feels good I'm gonna hit it with the probe real quick Bob just take a look just like butter can you see that Bob it's hitting 192 right here in the middle you just see how it's falling in on its own weight see that little tuck through there 190 we are good to go so let's pull this guy out now I'm gonna try not to drop it Adam here that juice and there it is spin on that juice I'm get a better grip right and it is definitely playable right there see that I'm kind of excited try like a little kid you know when he sees his present so here we go this guy wrapped up that's it we now have two contestants ready to battle it out is there gonna be fat side up or fat side down which one's gonna have the better taste which one's gonna have the better consistency is there gonna be a difference I don't know this is the first time ever trying it out so let's all find out together give us about an hour and a half for this one to rest cut them we'll taste them find out all right so these briskets are ready they've rested they're ready to be cut in two so now it's time to find out is it fat side up or fat side down which one is superior which one has a better taste better consistency but the way we're gonna find this out is we're gonna run and do a little have a little fun with it so my cousins gonna come up here there he is right there I'm gonna go ahead and cut the first brisket that we have here which was fat side down I'm gonna cut that one put it on the plate then we're going to cut a little bit from the fat side up put it on a separate plate then my brother Joe so me and Bob we're gonna come up here we're gonna turn around we're not gonna look my brother Joseph is gonna start moving the plate kind of move it back and forth mix things around and he's gonna show you guys which one's the up and which one's the down Bobby now will turn around and we're gonna have a blind taste test we have no clue which one we're tasting and we're gonna say is there a difference or not so I think that's the best way to do it it's not the most scientific but let's get going all right so let's start cutting it up there we go that was nice all right let's pull it off and hopefully hopefully works out we'll see right here and I'm not gonna I'm gonna keep this folks I'm gonna put them right back in that foil get my knife it does feel a little tense now but it has been resting for a while I was gonna go right down the middle we're gonna see what happens okay let's open that up its up see that looks pretty good you see that there looks a little dry here I don't know maybe not that one let's do it the one I was kind of a big slice I'm gonna take one from here [Music] and there's too [Music] put that back in there [Music] back in there this one goes right in there this one down then they put these in a little section here just like that Joseph [Music] I got a hurry I don't want these to dry up so these Joseph flat down okay let's get the other one hold this guy here try not to lose my foil okay and so does little this one still feels pretty warm might need to rest a little bit more [Music] one cut open there [Music] [Music] it definitely needs a left that rest a little bit boy [Music] yeah juice fly bub - nice and tight there you go all right so these are the size I'm gonna cut these the exact same way it'd be nice and messy so Joseph here you go what he's gonna do is he's gonna grab them and he's gonna hide him from us and he's gonna know which one it's fat side up which ones fat side down my lovely assistant Bobby here we're gonna turn around we're not gonna have any clue what he's doing he's gonna show you guys which ones which put one in our hand and we're gonna go strictly off the taste and we're gonna decide which one we like the best ready let's go all right I'm gonna stick my hand out Bobby not gonna stick her hand out and just okay so there turn around now remember turning around now this is strictly tastes pretty good to me feels good it's got a good taste I think a little more the textures a little more tougher it's not bad not bad all right okay I got mine okay turn on just start eating [Music] I'm not supposed to look if those were two different ones I would say my second one the second one was a little juicier to me but I don't know I'm saying I think they were both good all right I'll say number two also bub I'll say number two if I had to prefer one I'd say number two so all right can you go ahead and tell the camera which one is number two Joseph okay so number two is fat side up what would you say what would you get out of that bub fat side up versus fat side down what would you say preference right I mean the first one very little yeah okay I can agree with that so yeah the first one a little stiffer but and that's why I said a little drier off the top but it was still juicy though when you bit into it it was still juicy so it was good flavor was there mark tasted good too the second one did Crump come a little bit more in in your mouth so overall guys like I said I don't know which one this one is looks good it was good bottom line is guys this was the most scientific test that we could ever do in the world to prove to you guys once and for all that fat side up or fat side down is better than the other yeah like Mythbusters we're done fat side up wins Tom's plane there's really not that much difference between the two the one with the fat side on the bottom cooked a little bit faster but the one with the fat side on the top it was bigger about a pound bigger than the other one so that was one difference the other difference was when we pulled out the brisket with the fat side on the top it did have a pool of juice on it and the other one the one with the fat on the bottom felt like it was just dripping juice from underneath on the bottom I don't know that that made a difference as well and then the taste test itself I would say the only difference was the one with the fat on the bottom was a little tougher and I didn't know that until Joseph said that's which one it was it's felt a little more just tighter I guess is for lack of better term a little tighter but it was still good and it still had that juice in there the one with the fat side on the top that one did have a lot better pull and it was more enjoyable to me and that's why I picked number two and i'm bobby pick the same thing number two so we picked fat side up you guys pick what everyone have fun with it anyway guys I know this is long-winded ultimately it's up to you guys what do you like to do keep doing it I don't know that there's any real science behind it we tried our best to you know find out which one was better and at the end it was almost a type you know so again have fun with you guys I hope you enjoyed the video we're gonna keep making them for you fatties BBQ we'll see you [Music] [Music] [Music] you

Channel: Fat E's BBQ

Views: 642,392

Rating: 4.817472 out of 5

Keywords: Fat Es, Fat Es BBQ, Brisket, Texas Brisket, Bolners, Lone Star Grills, Fireboard, Fireboard Review, Fire Control, Offset Smoker, Wood smoker, Brisket Trimming, Texas BBQ, Smoked Brisket, Brisket Rub, fat side up, fat side down, Post oak, BBQ smoker, slow cook, Vertical Smoker, backyard bbq, Review, Temperature control, BBQ Thermoeter

Id: KseJxw-FjxU

Length: 32min 40sec (1960 seconds)

Published: Sun May 27 2018