brisket; fat side up or down?

[otis]

I have always cooked (and been advised) to cook briskets with the fat side up; just yesterday I ran across a a cooking method that says to cook fat side down..is this the best way?

thanks, Otis

[PhotoKirk]

This is one of the longest-running debates in BBQ. It's about a 50/50 split from everyone I've asked.

There is no one, true answer. Do what works best for you on your pit.

I cook fat side down so that the fat cap protects the meat from the rising heat. Some folks cook fat side up, believing that the fat runs down and bastes the meat as it cooks.

[serialgriller]

this is the smoking version of the old ford vs. chevrolet question. don't know that one way is any better than the other, it's just whatever works for you. i'm a graduate of the Gordo School of Brisket Trimming, so most of the fat cap is gone when i'm done trimming.:D whatever fat is left though gets cooked fat side down.

[HFD26]

For many years I cooked fat side down. Occasionally the meat side would dry out and be hard and stringy. For the past three years I have been cooking fat side down and it's come moist and tender every time. No more dried out stringy flat side. Like what was previously said it's an old debate and a matter of personal preference. Try it both ways several times and go with what works best for you. Good luck.

[gatorpit]

I cooked fat side up this weekend on a 15 plus pound brisket. Came out great.

[PitBull]

For many years I cooked fat side down. Occasionally the meat side would dry out and be hard and stringy. For the past three years I have been cooking fat side down and it's come moist and tender every time. No more dried out stringy flat side. Like what was previously said it's an old debate and a matter of personal preference. Try it both ways several times and go with what works best for you. Good luck.

HFD26, in you second statement did you mean fat side up?

[TexLaw]

I put the fat towards the heat. If the brisket is on my bottom shelf, it goes fat down because most of the heat comes from the hot air flowing from the firebox. If it is on my top shelf, it goes fat side up because the brisket is so close to the top of the chamber, it really feels that radiant heat from the steel.

I came to those practices by cooking some briskets and paying attention to what happened. Just do the same and see what works best for you.


TL

[MI smoke]

this is the smoking version of the old ford vs. chevrolet question. don't know that one way is any better than the other, it's just whatever works for you. i'm a graduate of the Gordo School of Brisket Trimming, so most of the fat cap is gone when i'm done trimming.:D whatever fat is left though gets cooked fat side down.

It'll help you sleep at night if you tell some more of Gordo's secrets :)

[HFD26]

HFD26, in you second statement did you mean fat side up?

Yea, I got that turned around.
I ment to say For years I cooked fat side up, and for the past few years I have switched to fat side down. Thanks Pit Bull.

[serialgriller]

It'll help you sleep at night if you tell some more of Gordo's secrets :)

i would, 'cept that he told me he'd have to kill me.:shock:

[HFD26]

I know Gordo's secrets too, the only problem is I don't have the King Gordo touch. :) Maybe the cheap beer has something to do with it.

[Albin]

I cooked fat side up this weekend on a 15 plus pound brisket. Came out great.

Where do you get a 15 lb brisket? I went to Walmart for my brisket and all they had were small 3-4 lbers.

[thread hijack over]

[PitBull]

I think he’s talking about packers. Here in Texas lately the packers at Wal-Mart have been looking like dinosaur meat, the smallest ones being in the 10-12 pound range.

[Big Ron's]

I cook fat side done on the top rack of my pit. Then wrap in foil at 165 fat side up until 195 or fork tender. Getting better results every cook with the same method.

[Thom Emery]

Left handed Brisket Fatside down

[Freedbaby]

I hang mine:D I have found that they are done when they fall:lol:

Freedbaby

[Oli]

i use a rib rack...

[aa660]

We do both. We cook in a foil pan (not wanting to join any foil debate - just adding for clarification).

We start with the fat side down so that the meat side is exposed to the smoke for a couple of hours.

Then we flip it over so that the fat side is up and leave uncovered for a few more hours to let the smoke start to permeate the dripping juices. (Plus beer - every brisket needs a beer poured on it!)

After that we cover with foil until done. We keep it fat side up for the rest of the cook.

[Paymaster]

Fat side down. I did this'n last week.

[Buckeye]

Fat side down. I did this'n last week.

WOW!...Don't that purdy! 8)

Good lookin' grub!

[gsmith]

i use a rib rack...

I thought that was a new englander's secret... damn

[Zilla]

Now I'm thinking about stacking them briskets one on top the other. One fat side up the other fat side down.....:?

[half fast]

I do 'em fat side up on any day that ends with the letter "Y". All other days I do 'em fat side down. But after reading this string I'm seriously considering that "hanging" method.

Now my question is, when you hang 'em, is it fat side front or fat side to the back?

Regards,

[Freedbaby]

Are we talkin a left handed or right handed brisket Half Fast?? Very important for this method :crazy:

freedbaby

[herper]

just boil the damned things
Herper

[Woodman]

Now I'm thinking about stacking them briskets one on top the other. One fat side up the other fat side down.....:?

I have done that with flats. In order to get more in the cooker! I go fat to fat on the inside to get the ring on the outside. It is like cooking whole packers without the waste.

[TexLaw]

just boil the damned things

Now, there's your New Englander's secret. :D


TL