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Z
Brisket Fat Cap Up or Down?
OK, maybe this is a misunderstanding. The idea, as I understand it, isn't that the cap on the outside melts through the middle of the meat -- the collagen does that -- but that it keeps the outside of the meat "lubricated". Doing it that way, in my somewhat limited experience, seems to lessen... -
Z
Brisket Fat Cap Up or Down?
I'd actually try both and see what you prefer. Keeping the fat side down where the heat source is directly underneath the meat can protect the meat, but fat side up can help keep things moist as the rendering fat sort of bastes the meat as gravity pulls it down into, and across the surface of...
