Although, you should … Find out everything you need to know with your guide to whether you should go brisket fat up or down. While this does cook the meat more uniformly and creates a more even bark, there are other problems created by trying to flip the meat. Two main advantages exist to cooking your brisket with the fat-side facing up. Furthermore, the fat cap will help shield the meat of your brisket from drying out, and will help it come to temperature slowly and in a way that ensures tender, juicy beef. Place your brisket on the paper widthwise with the presentation side facing up. Try to only keep the grill open for 5 minutes max. By … The fat from the melting cap is going to pour around the meat and drip off the bottom. In today’s guide I’m going to walk you through the debate, and try to get a straight answer from one of the BBQ world’s burning questions. I actually overcooked it and ended up making chopped brisket, as it was OVER tender. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. I used a pecan/cherry mix but any good smoking wood will work great for smoked brisket. I usually cooked my brisket fat up but last week I tried it fat down. Chris Allingham Administrator. So I flipped it over and the fat started dripping down and moistened the sides. A layer of fat found attached to the brisket is often called as a Fat side. Exactly - fat side up or down all depends on your cooker . If you do have concerns about moisture retention, then you can try using a good brisket injection recipe. Let’s explore which way produces the best results and what are the benefits. We placed our brisket fat side down, however, to shield the meat from the high bottom heat in our smoker and to make sure the fat rendered before the leaner side got overdone. Why You Should Smoke Your Brisket With … Go. This is why most guides on how to cut brisket will advise separating the two parts. The extra fat will help insulate it. The salt helps break down the beef’s muscle protein, draws moisture to the surface of the meat, and ultimately has a hydrating effect. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. It’s important to trim a good amount of the fat off of the fat cap on the top of the brisket, but don’t trim it all off. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Jun 22, 2020 #6 I always do fat on bottom when heat is from bottom . I decided to mix it up a bit for this cook. For a comp brisket you'd want the meat side as your presentation side so fat down. While fat side down or up each have their proponents, the decision might be made for you depending on the style of barbecue smoker that you own. Flip and rotate your brisket at least once during the smoking to even out the exposure to heat. Close the grill and cook for 3 hours (DO NOT OPEN THE GRILL). M. MartinB TVWBB Pro. One is covered in fat, called the point. One of the many things I love about barbecue is that there is always debate about the best way of doing things. He has written two cookbooks. Brisket should be placed with the fat side facing down. Place wrapped brisket, fat side up, on side of grill without coals. FAT SIDE UP. The fat does melt from the heat but if the fat side has been kept up, the fat will simply run down the sides of the meat and go into the dripping pan. Place the brisket, fat side up, in an aluminum baking pan. Brisket 2, Texas Chuck Wagon Chili (with Venison or Beef), Week 25, Vol I, December 25, 2009, etc. You are also exerting pressure on the meat, forcing moisture out. Prepare your smoker for indirect smoking, and set to cook at 225°F. Keep the fat between the meat and the fire as much as you can. So what's the truth? Many of those who say brisket … This action will wash off much of your spice rub. Jun 19, 2020 #21 L. LMT2020 New member. Heat than bottom heat is usually the presentation side so fat down much fat, and the brisket over you... Bits out of the meat if there was any truth to the contours of the brisket, make you... Goes facing the area of higher heat achieving a perfectly tender and brisket... And expert advice to help you take your cooking skills to the heat source almost horizontal to your.! > should you smoke brisket fat side up or down: Whipping up the perfect smoking technique 22. Turned away from the heat will have a chance to rest and reabsorb some moisture later. Smoker and pull out 11 pounds of meat ( or thereabouts ) 15 to 20 hours.! 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