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Plan on doing my first brisket this saturday.

post #1 of 7
Thread Starter 

Just curious on if you guys do fat up or fat down. I will be smoking on a UDS. The only reason i think i should do fat down is because i dont want the brisket to burn, i will be smoking at 250. What do you guys usually do. Thanks. 

post #2 of 7

Hello.  You are asking a question that will get about as many for as against.  I will assume we are talking about a packer brisket.  Flat and point.  I do fat up.  The thought being the fat will baste the meat as it renders.  I also would run the temp round 275.  Just my way.  Good luck.  Keep Smokin!


post #3 of 7
Thread Starter 

Thanks man ya i did a search right after i posted and there was a ton of answers. Its split 50-50.

post #4 of 7
I also cook mine fat up. Do you have a heat diffuser? That would help. Another option would be to flip it part way through the cook.
post #5 of 7

I did my 1st one this weekend, trimmed off all but about 1/8" of the fat cap, and smoked it fat side down, as some folks say to protect the bare meat from the heat source. Makes sense to me, I guess. That being said, I used 2 drip pans full of the fat cuttings above the meat to baste, at least that way the rub & smoke gets into the meat.  I also scored the fat cap at about 1" intervals.

Turned out great, so I say experiment!!



post #6 of 7

250 pit temp, smoke for 4 to 6 hours until the IT reaches 160 or so.  Fat side up or down, your preference, but if your heat source is below the meat, go fat side down to protect the meat from direct heat which defeats the purpose of smoking meat.  Wrap in foil or butcher paper your choice once the IT has reached 160 (if your not a wrap guy, at the very least pan it at this point to catch and save the precious juices that will begin to come from the meat as it enters the stall, these juices will come in handy later for vac sealing leftovers or if your brisket turns out dry), continue the cook until the meat reaches 195 IT, at this point start probing the flat section (thin, lean end) every 30 minutes or 5 degrees of IT increase, until a toothpick can be slid in easily, like probing a tub of butter. Once you have reached this point, pull the brisket from the pit, vent the foil or other wrap for about 10 to 15 minutes to allow the cooking to stop and the excess steam to escape, wrap in foil or foil pan if it is not already, place in a cooler wrapped in towels for at least 1 hour, 2 or more is better.  Once the IT of the meat has dropped down to 160 or below (optimal temp for the juices to have been redistributed through the meat), it is time to slice it and enjoy.

Have fun and most all have patience!

A simple Texas style rub to try: 4 parts kosher salt, coarse black pepper, brown or turbinado sugar, then accent with 1 part each onion powder or flakes, granulated garlic, then ½ part each of cumin, chili powder and cayenne.

post #7 of 7
Thread Starter 

Thanks for the tips everyone.

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