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-   -   Food and Drink Smoking brisket (https://www.chiefsplanet.com/BB/showthread.php?t=313875)

In58men 02-11-2018 01:04 AM

Smoking brisket
 
Fat side up or fat side down?

Sweet Daddy Hate 02-11-2018 01:18 AM

Flaming porch + rub.

threebag02 02-11-2018 02:04 AM

Up

BryanBusby 02-11-2018 03:22 AM

Down

Like the fat cap as a shield between meat and the heat source

Nickhead 02-11-2018 03:35 AM

Quote:

Originally Posted by BryanBusby (Post 13412257)
Down

Like the fat cap as a shield between meat and the heat source

you do know that heat rises, correct. i have never turned over a piece of meat on the smoker and the bottom was overcooked. ;)

Fire Me Boy! 02-11-2018 05:21 AM

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

GloryDayz 02-11-2018 06:44 AM

Up. Indirect heat, and let the cap baste the rest.

But how much fat are you leaving on?

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MTG#10 02-11-2018 07:45 AM

Honestly it doesn't really matter. I've done side by side comparisons many times and couldn't tell a difference between the two briskets.

I will say fat cap down if there's any heat at all below the meat, it will help protect the meat from cooking too fast.

It'd really help knowing what kind of smoker you're using.

MTG#10 02-11-2018 07:49 AM

Quote:

Originally Posted by Fire Me Boy! (Post 13412266)
Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

If there's nothing between his meat and the coals then he has bigger problems than worrying about fat cap up or down.

BDj23 02-11-2018 08:16 AM

Don't smoke your entire house this time.

crayzkirk 02-11-2018 08:29 AM

I voted up because that is what I have seen online and television shows. I have heard that the fat bastes the meat however beef is not a sponge. I use an offset smoker so it is indirect heat and plan for a 16-20 hour day. Use oak/hickory/pecan for the first few hours to get the smoke and then charcoal. The hardest part is getting past the stall; where the moisture starts to boil off and the connective tissue breaks down and the temperature annoyingly doesn't change for hours.

What about wrapping the brisket? Paper? Foil? Naked?

GloryDayz 02-11-2018 08:37 AM

There really is no right or wrong, more preference, but I would suggest most mistakes are made by leaving too much fat on the brisket. This might be worth watching:

<iframe width="560" height="315" src="https://www.youtube.com/embed/RJGmprFIlJo" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

crayzkirk 02-11-2018 08:51 AM

Thanks for that. I've done it both ways, I believe it takes longer to cook with all of the fat and it probably inhibits the smoke ring on the side with a lot of fat. The fat does come off pretty easy when the brisket is still warm before slicing. It's a bit like trimming a beef tenderloin, the amount of waste is alarming...

threebag02 02-11-2018 09:00 AM

I usually trim all my meats pretty well. I cook the good parts of trimmed meats up for the dog(pour and mix with dry dog food or make gravy over the top). When I am trimming I keep her in mind and cut more in her favor. Especially chicken breast, she gets the chunk of tender with the shit in it.

gblowfish 02-11-2018 09:02 AM

Quote:

Originally Posted by Fire Me Boy! (Post 13412266)
Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

This x 1000. The fat melting into the brisket gives it flavor.


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