Bark when cooking brisket fat side UP

[socalq]

I've always smoked my briskets with the fat side DOWN. Lately I've been thinking of trying one fat side UP, just for kicks. Two questions come to mind, however.

First, what happens to the rub that is on the bottom? Does the rendering fat tend to "wash" it off?

Second, since bark won't form on the fat, how well does it form on the bottom when the meat is cooked with the fat on top?

Thanks!

 

[themule69]

i am a fat up kinda guy. never did fat down. the fat will kinda baste the brisket as it renders. never had a problem washing the rub away you will get a nice bark.

happy smoken.

david

 

[dirtsailor2003]

i am a fat up kinda guy. never did fat down. the fat will kinda baste the brisket as it renders. never had a problem washing the rub away you will get a nice bark.

happy smoken.

david

x2!

 

[socalq]

Do either of you score the fat and work rub into it, or do you just leave the fat "au naturale" and only rub the meat side of the slab?

Thanks!
 

 

[themule69]

Do either of you score the fat and work rub into it, or do you just leave the fat "au naturale" and only rub the meat side of the slab?

Thanks!
 

i have done both. i like to score the fat and rub. they say it does no good. but it looks nice if you score it with nice straight lines. gives me something to do while it is coming to room temp. or while the smoker is coming up to temp.

 i just put a small trimmed brisket on the big green egg. that i am going to smoke real fast and kinda hot. it has always worked. not as much smoke but pretty good for the middle of the work week.

brisket 1.JPG

• themule69
• Jan 22, 2013

to much smoke to see but it just got put on the egg.

brisket on egg.JPG

• themule69
• Jan 22, 2013

 

[bama bbq]

I minimally trim and cook fat side up. 

IMG_1279.JPG

• bama bbq
• Jan 21, 2013