Fat side up or down brisket

[SmokinEdge]

Fat will render, so no reason to not allow that fat to run all over the Flat. Protect the brisket if you can with a pan, second shelf, if not place the meat on the cooler side of the grate. At any rate, don’t waste that fat render. Baste the meat with it.

 

[SlowmotionQue]

It is a myth that it will render INTO the meat, but it will definitely baste the sides when it drips over them, and prevent them from drying out as fast - which is a definite issue with a convection cooker.

How about the side closest to the heat source?

 

[tallbm]

How about the side closest to the heat source?

Put the thickest side if the FLAT muscle towards the heat if you can. You may need to rotate if that one side probes tender and the opposite side is not. This is simple to manage so don't over think it. Let the tenderness probing tell you what to do here :)

 

[bregent]

How about the side closest to the heat source?

That depends on the heat source. On most pellet grills, the bottom of the grill can get pretty hot and that can make it advantageous to keep fat side down. On my Memphis, at 225F, the drip pan does not get very hot so much of the heat transfer is from convection. So any area that's exposed, whether top, bottom, or sides can get dry. So fat cap on top at least provides some protection on the sides. But frankly, I find little if any difference in the end result.

 

[SlowmotionQue]

Put the thickest side if the FLAT muscle towards the heat if you can. You may need to rotate if that one side probes tender and the opposite side is not. This is simple to manage so don't over think it. Let the tenderness probing tell you what to do here :)

That depends on the heat source. On most pellet grills, the bottom of the grill can get pretty hot and that can make it advantageous to keep fat side down. On my Memphis, at 225F, the drip pan does not get very hot so much of the heat transfer is from convection. So any area that's exposed, whether top, bottom, or sides can get dry. So fat cap on top at least provides some protection on the sides. But frankly, I find little if any difference in the end result.

Thanks for the tips guys.

 

[ConrodM]

Anyone try the beef tallow in the wrap before? Got the idea from the mad scientist.

I have. For me the brisket was really moist at the expense of having some mush on the bark. Next time I will go lighter on tallow at wrapping. Next day when reheated in microwave there wasn’t the mush but had Great Flavor & Moisture . I would rather have a moist brisket and loose some of the bark.