Another Brisket Question

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flash

Smoking Guru
OTBS Member
Mar 30, 2007
5,280
45
Chiefland/Cedar Key, Fl
Always fat side up. Fat taste good. This way the juices run down into the meat. More flavor. Fat is good.
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deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
Chris -

It depends on whether or not you like fat. I am a flipper! I start with it up and end with it down. In between I flip it when ever I add chunks or spray.

I HATE fat!
 

msmith

Master of the Pit
OTBS Member
Nov 22, 2006
1,227
13
Haltom City Tx
I start mine fat side down for 2 1/2 hrs then fat side up for 2 1/2 hrs then foil for the rest of the cook.
 

db bbq

Smoke Blower
Apr 9, 2007
133
10
North Street,Michigan
I agree with fat side up! Helps keep the meat moist and adds flavor as it breaks down durning cooking!! I always mop or spray also..Good Luck and Enjoy!!
 

chris_harper

Master of the Pit
OTBS Member
Nov 21, 2006
1,546
11
Waco, TX
i always cook mine fat side down (i hate fat), and spray/mop every couple hours. with it fat side up, the fat just melts and runs down the sides. the conective tissue inside, and the internal fat, is what makes it juicy and tender.
 

cajunsmoker

Master of the Pit
OTBS Member
May 21, 2006
1,828
15
Monroe, La
I'm a fat side down guy. Always have been always will be. The fat running down in my meat is just kinda nasty to me.
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chrish

Smoking Fanatic
May 2, 2007
514
10
IOWA
I would say it depends on your smoker too, if your using charcoal id probly put the fat side down to protect the meat but in a GOSM smoker id leave the fat side up, with the smoke pot and water pan you wont get the collem of heat comming up from the burnner and moving the meat down to the bottem rack its more indirect heat then direct heat plus you get the steam from the water. so i leave the fat side up
 

squeezy

Master of the Pit
OTBS Member
Jul 17, 2005
2,096
13
Woodstock, Ontario, Canada
Never could understand a meat eater that doesn't like fat !!!
I can understand trimming excess away, but it does help keep things moist and does add flavor.
You can ask my chef brother, Triple B and he will say fat side up.
...and we all know as Emeril says; "Pork fat rules"
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deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
Eating meat that has had fat rendered thoughout is one thing bitting into a hunk of fat is just NOT accceptable for some of us and even typing it I am gagging!
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Chrish -

I don't see any difference between cooking on my ECB or cooking on my Smoke Vault when it come to fat up or fat down.
 

deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
Paul -

Are you talking about a hunk of fat? Gosh I hope not! I hear Rotor Router has a new micro miniature version designed for the human artery - but there's a long line!
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chrish

Smoking Fanatic
May 2, 2007
514
10
IOWA
Hay Deb, Grilled fat is good, throw the meat away and cook whats left
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what i meant was the difference in a virt to horz smoker the closer the meat is to the heat sorce the fat can protect the meat from burning or drying out, since i dont have all the types of smokers i dont know exactly where a piece of meat should be put fat side down.
Youve got a ECB? throw it away
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you know those things melt at 300 deg
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unless you like those cute guys on the fire dept showing up on your door step
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I'm kidding deb
 

squeezy

Master of the Pit
OTBS Member
Jul 17, 2005
2,096
13
Woodstock, Ontario, Canada
The piece I'm talking about is internal not the fat cap ... it varies in size, but generally about the size of an oyster. I have it circled here:

Sorry about size ... just click to make it a little bigger

That reminds me of my favorite piece of chicken that we call oysters here, the two oval bits on the back ... heaven!
 

tonto1117

Master of the Pit
OTBS Member
Jan 25, 2007
1,632
11
ADA, MI
Yepper, what he said. If your smoker has it's heat source coming from the bottom, then fat side down to protect it from drying out. If It's an offset.... the debate will rage on.
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And most opinions all have some merit.
 

deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
Paul -

I'll have to look next time I make a ham. I just automatically remove the white stuff! LOL


Chrish -
I LOVE my ECB! I guess you just have tp learn how to control the heat. The only time I had a problem was when I didn't have the water pan in. There great little smokers!
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I really hate fat, although I will eat it if it really crispy and hard like bacon or ham ...



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