Fat up or fat down

[patinlouisiana]

When smoking a brisket in the MES do you put the fat side towards the heat source or away from it?

 

[MJB05615]

I have done it both ways and found very little differences in the finished product. Some start fat side up, and flip it after 4-5 hours. I generally do fat side up if it doesn't have a very thick fat cap.
Once IT hits 170 I wrap in Pink Butcher Paper until it is done.

Mike

 

[hoity toit]

I do mine down

 

[mike243]

I been known to trim heavy and stack the trimmed fat on a rack above the brisket to drip down on it while smoke is getting to the meat, the fat side down works well for pits that run hot on the bottom , helps to keep from drying or burning so bad, I think my mes cooks really even with no worry about the bottom burning.

 

[normanaj]

I've done both in the MES and have noticed no difference.

 

[slapaho_injun]

I put fat side down and wrap in double foil at 165, finish to 200 degrees. Set for an hour to rest and then pull. Vacuum seal in one pound packages and freeze.

 

[patinlouisiana]

I put fat side down and wrap in double foil at 165, finish to 200 degrees. Set for an hour to rest and then pull. Vacuum seal in one pound packages and freeze.

Never pulled brisket before but sound like a good way to go since there are only three of us here.
Which end do you think pulls the best?

 

[slapaho_injun]

Never pulled brisket before but sound like a good way to go since there are only three of us here.
Which end do you think pulls the best?

My mistaken. I was talking about pork butts. I do the same for brisket though. I cut brisket into cube chunks.