Fat Side Up Or Down On Brisket

Which side of brisket goes up understand your smoker.

The theory suggests that the fat will melt and seep into the meat keeping it from getting too dry. The biggest pro of cooking a brisket the fat side up is the idea that the meat will be more tender. Brisket should be placed with the fat side facing down. Now there are lots of people winning big prize money in major barbecue competitions with the fat side down and there are still others who are flipping their briskets every two hours.

Smoking the meat this way can shield it from the heat keeping it even all the way through. It will also wash away any seasoning on the meat and won t let you form a nice bark on it. The belief is that the fat will drip down adding moisture to the rest of the meat. Another reason to smoke brisket fat side down is that fat doesn t absorb smoke as well as meat.

The brisket should be cooked fat side down if the heat comes from below. We will have a closer look at why under the section where is your heat coming from why many. There are five reasons that you should cook your brisket fat side down and only one to cook it fat side up. They feel that it helps with moisture but mostly to let the smoke adhere and create a better bark.

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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. Preparing it fat side up will also help to eliminate more of the fat content than if. In this video we tackle the debate of should you cook your briskets with the fat side up or t. For years everyone said to smoke a brisket fat side up.

In reality which side goes up makes a difference but is not one of the major factors in how your brisket will turn. Fat will not keep the brisket moist if cooked fat side up. The theory is that the fat cap of the brisket should be on the other side of the heat allowing it to melt and seep down into the meat. Brisket does not absorb moisture from fat when cooked so placing it fat side up does not help keep your brisket moist.

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. Thanks for your patience and all of your support. However cooking brisket fat side up is not a complete no no. Cooking the brisket with the fat side down will produce a product that looks and tastes better than one cooked fat side up.

For a horizontal offset smoker or another similar bbq that delivers heat from above the brisket should be cooked fat side up. Some pitmasters use a spray bottle of water or juice to spritz the meat occasionally. That is the idea however. The theory said that the melting of the fat cap on the brisket would baste the meat in moisture and keep it from drying out.

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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.