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Top or Bottom Rack? YS640

PostPosted: May 29th, 2017, 1:19 pm
by Krow
On my YS640, if only cooking a brisket and only using the bottom rack, what should I do to prevent the very bottom of the brisket from getting over cooked and tough? Bottom rack seems a little too close to the heat deflector, and ambient heat is causing the bottom to overcook.

I usually cook at 250 the whole time, fat side up. I don't flip or move the brisket at all during the cook, it stays centered on the bottom rack with the point facing the smoke stack side. Thanks.

Re: Top or Bottom Rack? YS640

PostPosted: May 29th, 2017, 1:35 pm
by Yoder_Herb
Always fat side down. Fat side toward the heat on any Yoder cooker.

Re: Top or Bottom Rack? YS640

PostPosted: May 30th, 2017, 7:55 pm
by Krow
Ok, I'll cook it fat side down next time, but I live in Texas so someone may call the brisket police on me.

Thanks, Herb.

Re: Top or Bottom Rack? YS640

PostPosted: June 5th, 2017, 11:15 am
by triplet
Herb,
I am intrigued with your fat side down on a Yoder. Why would that be so? I have had pretty good success with fat side up but I am always willing to try a different method. Just trying to understand your reasoning. Happy Q'ing.

Re: Top or Bottom Rack? YS640

PostPosted: June 5th, 2017, 11:45 am
by Yoder_Herb
Ask any oldimer of BBQ, and they will tell you to put the fat toward the heat. Aaron Franklin says to do this too. So, you have to understand how any particular cooker cooks, or where the heat comes from. In all Yoder cookers, the heat comes from the bottom of the cooker, so they cook from the bottom up, thus, fat cap down. With Aaron Franklin's cookers, the heat comes from the top of the cooker, so they cook from the top down, thus fat cap up.

It is a wives tale that the fat melts into the meat. Al it does is melt and fall off the meat. The meat is mostly water, and the fat is mostly oil. We all know that oil and water will not mix. Take a sponge, get it really wet, and pour cooking oil over the top of it as an illustration that the fat on meat does not melt into, or baste, the meat.

Just as an aside, I always remove all of the fat from brisket and pork butt. I also always separate the point from the flat and cook them separate.

Re: Top or Bottom Rack? YS640

PostPosted: June 6th, 2017, 9:29 pm
by T2DaBone
triplet wrote:Herb,
I am intrigued with your fat side down on a Yoder. Why would that be so? I have had pretty good success with fat side up but I am always willing to try a different method. Just trying to understand your reasoning. Happy Q'ing.


I agree with having success with how You are doing it Tom... Like You, I'll give it a try...

Re: Top or Bottom Rack? YS640

PostPosted: June 7th, 2017, 6:29 am
by triplet
Herb I am going to try fat side down this weekend. Sorry I can't cut the point off the flat yet or trim all the fat off. I like a little fat. Thanks for answering my question above.

Re: Top or Bottom Rack? YS640

PostPosted: June 7th, 2017, 9:22 am
by Yoder_Herb
That I the best part about BBQ, it is all personal choice. Make it your own, and do it your way.

Re: Top or Bottom Rack? YS640

PostPosted: March 12th, 2018, 10:23 pm
by Dr ROK
I like to leave a little fat on top and cut slices with the fat on top. I like the fat running down the slice after cutting.

Re: Top or Bottom Rack? YS640

PostPosted: March 29th, 2018, 11:29 pm
by Dr ROK
Dr ROK wrote:I like to leave a little fat on top and cut slices with the fat on top. I like the fat running down the slice after cutting.

I guess I should clarify. I cook with the fat cap down, but cut the brisket with the fat cap on top.