OtherGround Forums First time brisket

7/12/20 3:05 PM
1/1/01
Posts: 63954

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Edited: 7/12/20 4:22 PM
4/13/12
Posts: 35787
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

7/12/20 4:22 PM
4/13/12
Posts: 35788
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

I do this too except I heat it up in a sous vide bath.  Tastes almost as good as day 1 imo.

7/12/20 4:33 PM
5/23/07
Posts: 23145
EFM - 
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

I do this too except I heat it up in a sous vide bath.  Tastes almost as good as day 1 imo.


Sousvide is badass for this, theres no better way imo

7/12/20 5:29 PM
1/1/01
Posts: 63965
EFM -
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

You cook fat side down? The bark part at least is true.

7/12/20 5:39 PM
3/12/07
Posts: 14625
NiteProwleR -
EFM -
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

You cook fat side down? The bark part at least is true.

Juicier is true, too. The fat renders into the meat if it's fat side up. If it's fat side down the rendered fat runs off. It's easy to see the difference in the drip pan between the two.

7/12/20 6:22 PM
7/7/10
Posts: 19936

Always fat side up 

7/12/20 6:24 PM
4/13/12
Posts: 35792
WikiTheWalrus -
NiteProwleR -
EFM -
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

You cook fat side down? The bark part at least is true.

Juicier is true, too. The fat renders into the meat if it's fat side up. If it's fat side down the rendered fat runs off. It's easy to see the difference in the drip pan between the two.

That is 100% a myth.  Fat doesn't render into the meat.  It seems logical, but it doesn't actually happen.  Several tests have been done on this.

As for the bark that prowler mentioned, perhaps but I've found that fat side down provides some protecting against hot spots burning or drying out the meat if you're not using an offset smoker and have direct hotspits.

7/12/20 6:47 PM
12/3/08
Posts: 21611

I did a brisket flat on my Traeger yesterday. Just pepper and a little salt. 6 hours at 225, then I wrapped in peach wrapping with a stick of butter, some brown sugar and water/worcestshire mix. Then about 5 more hours still at 225. Took it off at 205 degrees, wrapped in foil and then a towel and in the cooler for an hour.

Came out fantastic.

7/12/20 6:50 PM
5/23/07
Posts: 23157
EFM - 
WikiTheWalrus -
NiteProwleR -
EFM -
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

You cook fat side down? The bark part at least is true.

Juicier is true, too. The fat renders into the meat if it's fat side up. If it's fat side down the rendered fat runs off. It's easy to see the difference in the drip pan between the two.

That is 100% a myth.  Fat doesn't render into the meat.  It seems logical, but it doesn't actually happen.  Several tests have been done on this.

As for the bark that prowler mentioned, perhaps but I've found that fat side down provides some protecting against hot spots burning or drying out the meat if you're not using an offset smoker and have direct hotspits.


Source please. This is opposite to my experience 

7/12/20 6:51 PM
5/23/07
Posts: 23158
Underground Feed - 

I did a brisket flat on my Traeger yesterday. Just pepper and a little salt. 6 hours at 225, then I wrapped in peach wrapping with a stick of butter, some brown sugar and water/worcestshire mix. Then about 5 more hours still at 225. Took it off at 205 degrees, wrapped in foil and then a towel and in the cooler for an hour.

Came out fantastic.


Pics faggot!

7/12/20 7:19 PM
1/1/01
Posts: 63967
EFM -
WikiTheWalrus -
NiteProwleR -
EFM -
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

You cook fat side down? The bark part at least is true.

Juicier is true, too. The fat renders into the meat if it's fat side up. If it's fat side down the rendered fat runs off. It's easy to see the difference in the drip pan between the two.

That is 100% a myth.  Fat doesn't render into the meat.  It seems logical, but it doesn't actually happen.  Several tests have been done on this.

As for the bark that prowler mentioned, perhaps but I've found that fat side down provides some protecting against hot spots burning or drying out the meat if you're not using an offset smoker and have direct hotspits.

Interesting. I dont have an offset. What are you using. So you dont trim? Just the deckle maybe?

7/12/20 7:28 PM
4/27/15
Posts: 17208
EFM -
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

I do this too except I heat it up in a sous vide bath.  Tastes almost as good as day 1 imo.

God dammit E.  I have been on the edge of getting one for a while.  Now i have to get one.

7/12/20 7:36 PM
4/27/15
Posts: 17209

I also smoke fat cap down.  My heat source is from below (although somewhat diffused) take advantage of this to prevent dried out spots. 

Just ran to Costco to get some drinks, eggs, and other misc. stuff.  Eased by the meat department, and -sure enough- prime brisket was back down to $3.49.  Had to go grab one.  It is OP's fault

7/12/20 7:37 PM
5/23/07
Posts: 23166
Black Dougie - 
EFM -
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

I do this too except I heat it up in a sous vide bath.  Tastes almost as good as day 1 imo.

God dammit E.  I have been on the edge of getting one for a while.  Now i have to get one.


Do it pussy!

7/12/20 8:13 PM
4/13/12
Posts: 35794
ABCTT_TFK_Mr.Smiff -
EFM - 
WikiTheWalrus -
NiteProwleR -
EFM -
NiteProwleR -

Go fat side up next time. Bark will be better,  meat juicier.

Did you FTC?

Myth, IMO.

You cook fat side down? The bark part at least is true.

Juicier is true, too. The fat renders into the meat if it's fat side up. If it's fat side down the rendered fat runs off. It's easy to see the difference in the drip pan between the two.

That is 100% a myth.  Fat doesn't render into the meat.  It seems logical, but it doesn't actually happen.  Several tests have been done on this.

As for the bark that prowler mentioned, perhaps but I've found that fat side down provides some protecting against hot spots burning or drying out the meat if you're not using an offset smoker and have direct hotspits.


Source please. This is opposite to my experience 

Dont recall, just read, accepted and moved on.  I'll dig for it though because it's you.

7/12/20 8:15 PM
4/13/12
Posts: 35795

That wasn't hard...

Published on May 12, 2017

Subscribe: https://www.youtube.com/user/traegerg... See full recipe: https://www.traegergrills.com/learn/b... #BBQtruth: Cook brisket fat-side down. Oil and water don’t mix in life or in BBQ, and a brisket contains both — oil in the fat cap and water in the red meat. Fat will not keep the brisket moist if cooked fat-side up so remember to always cook your brisket fat-side down. 

7/12/20 8:19 PM
4/13/12
Posts: 35796

https://www.smokedbbqsource.com/should-you-cook-brisket-fat-side-up-or-down/

Why Cook Brisket Fat Side Up?

Advocates of cooking fat side up claim that the fat will “melt” into the meat, making it moist and juicy.

However, this is a myth.

The truth is that meat cannot absorb fat. Instead, the fat melts and runs off the meat into the drip pan, taking any seasoning you may have put on the meat with it.

brisket fat side up

To make matters worse, cooking fat side up won’t leave your brisket looking its best.The fat will not form a uniform bark like the bare meat would, leaving you with a not-so-appetizing looking brisket.

However cooking brisket fat side up is not a complete no no. If you use a log burning offset smoker, or any other smoker wherein the heat comes from above, cooking fat side up is the way to go.

We will have a closer look at why under the section “Where is your heat coming from?”

Why Many Say Fat Side Down is Better

Most of the time, the fat side down team have got it right.

Because the fat is on the bottom, when it melts it will not wash the seasoning away, and the bark retains all the flavors you added.

Additionally, the smoke produced as the fat hits the hot coals will add a great flavor to your meat.

In most cookers, the heat comes from underneath the meat. Fat acts as an insulator. So as your meat cooks it is protected from the intense heat of the fire by the fat that does not melt away. As a result, your meat doesn’t dry out.

Also, the top of the brisket will form a uniform bark, leaving you with a brisket which looks great.

Where’s your heat coming from?

We have touched on this already, but when deciding whether to cook your brisket fat side up or down the determining factor really is the origin of the heat for your cooker.

Most of the time, the heat comes from the bottom (like on a Weber Smokey Mountain Bullet Smoker), so fat side down is the way to go.

But there are exceptions.

For example, horizontal offset smokers send the heat in from above. In that case you want to use those insulative properties of the fat cap to shield the meat from the top. Thus, fat side up is the way to go.

So have a look at your cooker, determine where the heat is coming from and you are most of the way to working out which way to sit your brisket.

It is still a good idea to check that the unprotected side of the meat is not drying out. If it is, you can always wrap the brisket in foil or butchers paper roughly halfway through the cook.

What The Pros Say About Fat Up or Down

You can find experts who sit on both sides of this debate. But now that we know that it largely depends on the type of cooker you use, this makes sense.

For instance, Malcom Reed of ‘How To BBQ Right.com’ likes to cook his everyday ‘eating’ briskets fat side up.

He explains his reason why like this:

malcom-reedMalcom Reed, Easy Smoked Brisket Recipe

“At a contest I would cook brisket fat side down the entire time. But you have to remember with my competition briskets I’ve trimmed off most of the fat, and I’ve injected it with at least 16oz of liquid….

For this “Eating Brisket” we’re not worried about the extra fat or what it looks like after it’s cooked, so I’m going to cook it fat side up the entire time.

I want the final product to have a “beefy” flavor but not be enhanced or artificial. ”

We had a look at the smoker he used in the recipe, and it does appear to be a horizontal offset smoker, so the direction from which the heat comes in has likely also had a role in this decision.

Similarly, Aaron Franklin, known for cooking a mean brisket, goes fat side up.

However, he also uses a smoker with a heat source from above. You can follow Aaron Franklin’s Brisket Guide here or check out our amazingribs.com says:

“And what about the fat dripping into the fire and being resurrected as flavorful droplets mixed in with smoke? I save the fat cap and put it on the grate over the fire and let it drip away.”

Cooking your brisket fat side down will have a similar outcome, with the fat dripping directly onto the hot coals, and the resulting smoke flavoring your meat.

Wrapping It Up

So no, there is not a ‘one size fits all’ answer to this question of fat up or fat down. But we have discovered some vital facts.

No, the fat will not penetrate your meat as it melts, but it will wash off your rub.
Yes, the smoke coming off the melted fat hitting the coals will flavor your meat.

And yes, the fat will act as an insulative barrier between the heat source and the meat, protecting it from drying out.

The long and short of it? Know your smoker, identify where the heat is coming from, and place the fat cap between the heat and the meat.

Ready to do your own tests? We highly recommend the American Wagyu brisket from online butcher Snake River Farms.

We hope you have found this article helpful. Do you have any additional questions or suggestions? Make sure you let us know in the comments section below. And if you did enjoy this article, be sure to share it!

7/12/20 8:23 PM
11/24/13
Posts: 3180
Black Dougie -

I also smoke fat cap down.  My heat source is from below (although somewhat diffused) take advantage of this to prevent dried out spots. 

Just ran to Costco to get some drinks, eggs, and other misc. stuff.  Eased by the meat department, and -sure enough- prime brisket was back down to $3.49.  Had to go grab one.  It is OP's fault

Ding ding. This!

I've always done it where the Fat cap points towards the heat source.

7/12/20 8:24 PM
4/13/12
Posts: 35797
Black Dougie -
EFM -
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

I do this too except I heat it up in a sous vide bath.  Tastes almost as good as day 1 imo.

God dammit E.  I have been on the edge of getting one for a while.  Now i have to get one.

Theyre incredibly versitile tools.  Good for slow defrosting  too.  Top 5 kitchen tool.  Totally worth the money IMO.

7/12/20 8:49 PM
1/25/12
Posts: 480
EFM -

Id eat that.  In the future, id slice the flat a little thinner.  Not sure how you did the point but the idea is to slice the flat as you did then when you get to the point, rotate it 90° on the cutting board and keep slicing.

Yeah I was trying for pencil width slices, but went a little bigger. Also I did rotate the point, but might have done it a little early. Tried to follow all the tricks and tips. It rested for about 6 hours so it was falling apart. Appreciate the help! 

7/12/20 8:50 PM
1/25/12
Posts: 481
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

It was incredibly juicy. It essentially tested over night so we picked at throughout the day. Good pointer on vacuum sealing the uncut portion. I need to get me one of those. Also the sous vide is inevitable at this point haha. Appreciate the tips! 

7/12/20 8:51 PM
5/23/07
Posts: 23172

Thanks EFM!

7/12/20 8:58 PM
4/27/15
Posts: 17212
slumdog -
EFM -

Id eat that.  In the future, id slice the flat a little thinner.  Not sure how you did the point but the idea is to slice the flat as you did then when you get to the point, rotate it 90° on the cutting board and keep slicing.

Yeah I was trying for pencil width slices, but went a little bigger. Also I did rotate the point, but might have done it a little early. Tried to follow all the tricks and tips. It rested for about 6 hours so it was falling apart. Appreciate the help! 

I gave up rotating a few years ago. I just go ahead and Separate the point when i start carving these days.  Most times i will end up using the point for burnt ends anyway. Even if i am not dowing ends, i will still usually Separate, so that i can make sure i cut against the grain completely for each muscle.  When there are several people eating and i'm not doing burnt ends, sometimes i will leave it on, but not rotate my slicing until way into the point.

The point is much more forgiving with the grain, as it is more marbled and will be awesome no matter what. 

7/12/20 8:59 PM
4/27/15
Posts: 17213
ABCTT_TFK_Mr.Smiff -
Black Dougie - 
EFM -
Black Dougie -
slumdog -

Brisket for breakfast I suppose. Brisket eggs benedict anyone?

Looks great dude. Was it super juicy?


I usually have breakfast and egss the next morning if there is any left over.  When it's just me, there are lots of leftovers.

 

Pro-tip.  If you have leftovers, Vacuum-pack the portion after it's cooled, without slicing.  When you want to eat, heat the pack up in the microwave with the pack still sealed.  Take out and slice.

I do this too except I heat it up in a sous vide bath.  Tastes almost as good as day 1 imo.

God dammit E.  I have been on the edge of getting one for a while.  Now i have to get one.


Do it pussy!

I'll do it fucker.  I will! I said i will.  Leave me alone

 

As soon as someone tells me the best one to get for the money