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First Brisket fat cap down

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
To tell the truth, I do not see a big difference. That's just me. 
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
Just heard back from some of people I gave brisket to.They said it was the best brisket they have ever had. Very moist and the right amount of smoke. I guess I am sold on fat down.
 
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bruno994

Master of the Pit
1,323
63
Joined Dec 19, 2011
Brisket looks great.  As far as fat up or down, it really depends on your heat source, especially in RF smokers or UDS, the heat is coming from under the meat, fat side down allows you to protect the meat from the direct heat source under the brisket.  Personal preference first, type of smoker second.  
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
Thanks Bruno, you are absolutely right. I read the thread about fat side up or down. That is why I tried it because I have a UDS. It made sense since the heat source is direct, that the fat would protect the meat from the direct heat. There are so many ways to smoke to get to the same great final product. It all comes down to whatever works best for you and your smoker.
 

bruno994

Master of the Pit
1,323
63
Joined Dec 19, 2011
You got it Bigr, you have to find the way you like to cook it and how your equipment does it best. I personally like tender, well seasoned meats, so that's how I cook 'em! Some like the meat to have a bit more chew and substance. Take tips and advice off this forum to tweak your product, but in the end it all comes down to what you and the ones you cook for like!
Happy smoking!
 

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