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Brisket queistion

post #1 of 8
Thread Starter 

I have had my 2 10# packers on for 3 hours now and they are currently stalled at around 140*. I plan on foiling around 170* or so... my question is: when I foil and put back in my Big Block, should I have the fat side up on down? Or does it matter at all...

post #2 of 8

IMHO it really doesn't matter.

post #3 of 8

I usually go fat side up, but I can't see the harm in doing it fat side down.

post #4 of 8

Once it is in the foil I don't think it really matters much, especially if you put some liquid in with it. I have found I like to put mine in a foil pan with some beer then cover it tightly with more foil. Get lots of good ajus that way!

post #5 of 8

I don't think it matters either.  I tend to put the fat cap up so as it renders down it will drizzle over the meat and keep it moist.  Plus the meat on the bottom can sit in the juices which will help keep it moist.  Either way you will be fine. Try it both ways and see what you like.

Good Luck.

post #6 of 8

I would go fat up, but I don't see any important reason for it.




post #7 of 8

I cook briskets fat down.  I found the fat helps insulate the meat from the dry heat coming out of the firebox, so the brisket doesn't dry out.  But that's my smoker...

post #8 of 8

I cook flats with most of the fat cut off.  I LOVE the foil pan suggestion - thats the way I do it - in a foil pan with liquid (beer, apple juice, au jus from last time) seal with fiol and lit it go until a temp probe slides in like butter.



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