Brisket Fat up? Down? Flip?

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Do you cook your brisket Fat side up? Fat Down? Do you flip it?

Invertalon · Posted: Jul 25 2008 Post subject:

I keep fat up, no point to turn it the other way. IMO, its a waste of the fat!
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"Holy Smoke" · Posted: Jul 25 2008 Post subject:

Well I guess I'm a flipper Down first and then flip......

"Holy Smoke"

PS How was that beer?

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

allsmokenofire · Posted: Jul 25 2008 Post subject:

I'm a fat down guy.....seems to work pretty well for me. Cool

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BBQMAN · Posted: Jul 25 2008 Post subject:

Generally fat up for me.

You forgot the second part of that question: Foil or no foil! Wink

Good luck with that drinking on the job thing you mentioned...................................
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"Holy Smoke" · Posted: Jul 25 2008 Post subject:

"It was good. That was about 3 beers ago! (i have tomorrow off, cooking a big catering job overnight friday to saturday, so i thought i would have more fun tonight before the cooking, where i should stay SOMEWHAT sober.)"

How you makin it this morning BLUESMAN ? Hope your cook goes well and I'll take over the beer drinking duties this evening for ya.... Cool

"Holy Smoke"

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Pigcasso · BBQ Fan Joined: 18 Oct 2006 Posts: 113 Location: Tulsa, OK

Definate fat down. The science tells you that the fat melting off is not going to penetrate that large cut of meet and by putting fat down you get a good bark on the lean side of the meat without any grill marks.

Also, if you use a smoker with fire underneath then it helps protect it as well.
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tnbarbq · Posted: Jul 25 2008 Post subject:

I was told to leave the fat down. It will keep the meat from drying out by insulating it from excessive heat. That's how I've done it and the brisket comes out very good.
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orangeblood · BBQ Fan Joined: 14 Apr 2008 Posts: 211 Location: Texas

Fat Up
No Flip
No Foil

Markbb · Posted: Jul 25 2008 Post subject: Brisket

big_jake · Posted: Jul 25 2008 Post subject:

Doc1680 · Posted: Jul 25 2008 Post subject:

I've done them all. But lately I have been a flipper. Fat down for a couple of hours to let my rub set up a bit then its fat up from there.
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Mel · Posted: Jul 25 2008 Post subject:

You all aren't helping I am getting ready to do my first brisket this weekend on my WSM. I have read and reread every thing on briskets on here and I get so many different opinions. I am so confused

LOL. I know I know there is no right way or wrong way. I will come back and vote after I'm done cooking.

Melrod59 · Joined: 07 Mar 2007 Posts: 16

I have a UDS, and it's fat down for me!

Thanks,

Mel

kingconsulting · Posted: Jul 26 2008 Post subject:

Just do it! Fat up or down it will still taste good if cooked right. Manage your fire and use a simple rub so you can taste the meat (i.e. salt and pepper). It's BBQ there is no exact way to do things.

We all make mistakes the best part is learning from them. You get to eat your mistakes!

Good luck!

big_jake · Posted: Jul 26 2008 Post subject:

Canadian Bacon · Posted: Jul 26 2008 Post subject:

Fat side up and spritz every hour with apple juice for me.
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Reggae Q · Posted: Jul 26 2008 Post subject:

Up

Foil at 160*