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View Poll Results: Do you smoke brisket fat side up or down
Up 51 77.27%
Down 10 15.15%
I smoke it on the side bc Iím a ****ing moron 5 7.58%
Voters: 66. You may not vote on this poll

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Old 02-11-2018, 01:04 AM  
In58men In58men is offline
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Smoking brisket

Fat side up or fat side down?
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Old 02-11-2018, 01:18 AM   #2
Claysexual Claysexual is offline
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Old 02-11-2018, 02:04 AM   #3
threebag02 threebag02 is offline
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Old 02-11-2018, 03:22 AM   #4
BryanBusby BryanBusby is offline
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Down

Like the fat cap as a shield between meat and the heat source
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Old 02-11-2018, 03:35 AM   #5
Nickhead Nickhead is offline
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Quote:
Originally Posted by BryanBusby View Post
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.
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Old 02-11-2018, 05:21 AM   #6
Fire Me Boy! Fire Me Boy! is offline
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Up. The fat will slowly render, and you want that going into the meat, not onto the coals.
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Old 02-11-2018, 06:44 AM   #7
GloryDayz GloryDayz is offline
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Up. Indirect heat, and let the cap baste the rest.

But how much fat are you leaving on?

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Old 02-11-2018, 07:45 AM   #8
MTG#10 MTG#10 is offline
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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.

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Old 02-11-2018, 07:49 AM   #9
MTG#10 MTG#10 is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
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.
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Old 02-11-2018, 08:16 AM   #10
BDj23 BDj23 is offline
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Don't smoke your entire house this time.
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Old 02-11-2018, 08:29 AM   #11
crayzkirk crayzkirk is offline
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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?
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Old 02-11-2018, 08:37 AM   #12
GloryDayz GloryDayz is offline
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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:

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Old 02-11-2018, 08:51 AM   #13
crayzkirk crayzkirk is offline
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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...
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Old 02-11-2018, 09:00 AM   #14
threebag02 threebag02 is offline
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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.
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Old 02-11-2018, 09:02 AM   #15
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Quote:
Originally Posted by Fire Me Boy! View Post
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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