brisket, fats side up or down??

El Gato · Post by **El Gato** » July 3rd, 2013, 7:31 am

I have been told by the same amount of people,
to place the brisket, fat side up on the grill,
some say fat side down,
What is the best way?? any trick or ideas??

El Gato

El Gato · Post by **El Gato** » July 3rd, 2013, 7:32 am

I was trying to see how to post a poll, to see how many
did it,
how many fat side up?
how many fat side down?

SoloQue · Post by **SoloQue** » July 3rd, 2013, 7:35 am

My limited experience is that the fat cap on a brisket is not going to render well so I usually place it fat side down to act as a heat shield. If I thought the fat would break down and keep the meat moist I would flip it to the top but such has not been my experience when I cook low and slow. JM2CW

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 3rd, 2013, 7:54 am

I agree with Solo about using the fat cap as a heat shield.

Post by **Rodcrafter** » July 3rd, 2013, 10:02 am

I start out with the fat cap down to give the bottom to get more smoke because I have the brisket sitting on a rib rack over a foil pan so I can catch the drippings. The foil pan gives me the same effect as the other recommended ideas. But after a few hours I flip it over fat up and allow the fat to drip down over the meat. Here are a couple of pics showing this.

http://i1250.photobucket.com/albums/hh5 ... 03f836.jpg

http://i1250.photobucket.com/albums/hh5 ... f03ab8.jpg

Everyone does things their on way but this has been working great for me. I can then separate the grease from the drippings and I have some ajus.

Gizmo · Post by **Gizmo** » July 3rd, 2013, 11:05 am

Who are we kidding? …. We've all lost sleep over this one….

Fat up on the grate - uses gravity a little and creates grate marks on the "Pretty" side for presentation points only.
Fat down into foil - uses the fat like a layer of pam against the foil and mixes better with the liquids I add when foiling it up.

That's my method and I'm sticking to it…

The Czar · Post by **The Czar** » July 3rd, 2013, 11:07 am

When I get home tonight… I'll make it official poll for it but feel free to keep post your comments thanks…

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alleyrat58 · Post by **alleyrat58** » July 10th, 2013, 9:51 am

Fat cap down in my smoker. I'm not a fan of thick bark, but I like a little and if the flat is floating in its own juices you won't get much.

porkmafiachicago · Post by **porkmafiachicago** » November 25th, 2013, 6:48 am

fat side down for me

Post by **Pete Mazz** » November 25th, 2013, 7:05 am

I trim all the external fat. I like bark on both sides!

Rev.Mike · Post by **Rev.Mike** » November 27th, 2013, 10:22 am

fat side down

KenV · Post by **KenV** » December 4th, 2013, 11:48 am

Fat down

Grabber70Mach · Post by **Grabber70Mach** » December 4th, 2013, 1:12 pm

Fat down

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HARRY BARKER · Post by **HARRY BARKER** » January 2nd, 2014, 6:06 pm

fat down in my backwoods,fat up in the pellet smoker

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