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EMERGENCY ???? Fat up or down????

post #1 of 11
Thread Starter 
PDT_Armataz_01_05.gifPDT_Armataz_01_05.gif Probably a dumb on here but.... Do I put the brisket in my side firebox pit ,, fat up or fat down?

thanks all!
post #2 of 11
My last one I did fat up and it came out great.. The fat works its way down through the meat as it cooks keeping it moist..
post #3 of 11
r u trying to sear the biskit ...other than that reason why do u to put in your firebox?????
i usally go fat up first then turn over later
post #4 of 11

I like to

I like to put it on the rack fat side down for 1 hour, then flip and baste fat side up for the rest of the cook:-)
post #5 of 11
Thread Starter 
hey all, thanks!!! I'll tery the fat down for an hour then flip it! sounds good!

I'll post Q-view tonite with results

Happy dad's day to all, I am just an uncle
post #6 of 11
I use a horizontal offset, and I do mine fat side down. I don't waste any rub on the fat, as I don't eat fat. Also, the fat does not go through the meat to keep it moist. The fat, when done fat side up, just rolls off the meat down the side. The internal connective tissue melting during the cooking process is what makes it juicy. I have done a few fat up, and prefer them fat down. I never flip them either. I just spray every hour- after two hours to let the bark set. I use apple juice, sometimes mixed with Worcestershire sauce; or maybe some EVOO; or maybe some alcohol of some type.
post #7 of 11

How was it?

How was your Brisket? I am hungry!
post #8 of 11

post #9 of 11
This one is a can of worms. I've only been on here for about 6 months, and I've never seen a thread where everybody agrees.

Try it both ways. I couldn't tell a difference, but that's me. I'm sure some of the fat does melt through the meat, but like they said most just runs off the side. Both are quite tender and juicy, so it's just about preference.
post #10 of 11
Have 2 briskets under my belt, so I don't really know, but I can sure tell what I think!

For you's who won't eat the fat, put it fat side down. Agree with most that the fat just runs down the sides as it renders. Especially if ya smoke it in a pan. That leaves the smoke to penetrate the non-fat side and ya won't be cutting away the smoky goodness that has penetrated the fat. Check out q-views of brisket. Ya see good smoke penetration around three sides, not the side that spent most time in the bottom of the pan. And the fat side in the pan will be the side sitting in the melted fat, not the good lean stuff on the opposite side. Now if ya smoke it without the pan, i'd still go fat side down, especially in vertical smokers. The same as doing butts, the fat cap will give you insulation in the event of flare-ups. Another variable is do you sear or not sear before smoking? You'll get die hard opinions to both ways. I have not yet seared, but from the brisket throwdown between desertlites and sumosmokes a couple weeks ago, you can bet your Boston Butt I'll give searing a try on my next brisket!! I feel like I'm ranting now, maybe cause of my third martini... But my spelling is pretty good!
post #11 of 11

I could be wrong and I am pretty new at this, but...

It sounds like to me that the fat down method is for vertical

smokers or for smokers that may cause the bottom of the meat to

come in contact with fire.

I have seared the meat first, set the meat in fat side up and fat side down.

It seems to be a matter of preferance. Now if somebody has an absolute,

old-school or traditional way of doing it, I'm all ears.


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