When it’s time to cook the brisket, make sure you cook it fat side down. June 2016 nolaegghead said: Fat cap goes facing the area of higher heat. For example, Aaron Franklin’s famous brisket recipe calls for doing minimal meat preparation and cooking the beef cut whole. You don’t braise with fat; you fry with fat. Another benefit is that the fat cap can act as a shield against direct heat exposure for the main meat of your brisket. One side of the brisket is covered in a layer of fat called the fat cap (on the bottom of the brisket in the photo to the left). One of the topics that still won’t go away is should you smoke brisket fat side up or down? If you have an offset smoker, you can place it fat side up. This might be a surprising question to hear for a newbie. Washes off rub as it melts Slicing through the fat can create greasy slices of meat as it flows down Pull it as tight as possible. Wrapped w butcher paper at 10am. Then there is the radiant heat; radiant heat travels in a straight line and heats anything it runs into. How do you guys smoke Brisket? The five reasons to cook a brisket with the fat side down are: Protect the meat from the fire So you can spritz or mop the meat So the fat doesn’t wash away the bark So the bark doesn’t stick to the grate 30% more exposure of the meat On Texas style briskets the fat side is usually the presentation side so you'd got fat up. The flow of air (convection) around the brisket draws off a lot of moisture, but smokers work by getting the air to flow around the brisket, and if you measure the air temperature around the brisket, you will find it very consistent so as hot on the top as on the bottom. The key to a great smoked brisket is combining the rub recipe with the perfect smoking technique. This is why most guides on how to cut brisket will advise separating the two parts. Smoking >> How To's & Guides >> Should You Smoke Brisket Fat Side Up or Down? However, many experts prefer to leave them intact and cook the brisket whole. "Uppers" cook fat side up so the fat will render and baste the meat...Sounds logical. Cut the Fat. Exactly - fat side up or down all depends on your cooker . We respect your privacy and will never spam you. In reality, which side goes up makes a difference but is not one of the major factors in how your brisket will turn out. Flipping the brisket does even out the exposure of the meat to heat. Con: Meat is not a sponge. To restaurateurs, that portion must be considered waste, but many backyard pit fanciers consider it the best part. Cover the brisket with foil and let it rest for at least 30 minutes before carving. Take the brisket out of the oven, and it should be tender to the touch. On my offset, I don't think it has near the vertical gradient of the kettle, so probably doesn't matter so much there, and I might put fat cap down, especially towards the end with the firebox. It also presents a problem for presentation. Staff member. … Brisket 2, Texas Chuck Wagon Chili (with Venison or Beef), Week 25, Vol I, December 25, 2009, etc. Add the mixture into a spray bottle, or use a bowl with a baster. Con: There are two kinds of heat inside your smoker. We will have a closer look at why under the section “Where is your heat coming from?” Why Many Say Fat Side Down is Better. it does not matter. According to some experts, this is actually the secret to achieving a perfectly tender and juicy brisket. FAT SIDE UP. Place the brisket on the grill, fat side up. But this time, after a few inches, its tender all the way through! BRISKET - FAT UP or DOWN. One side of the brisket is covered in a layer of fat called the fat cap (on the bottom of the brisket in the photo to the left). Staff member. One of these issues is the possibility of the meat getting stuck on the grill grate. Let’s explore which way produces the best results and what are the benefits. Cover tightly with foil or a lid, and place into a 300-degree oven. Thread starter BigOlDOg; Start date Jun 12, 2020; Prev. ... Place beef brisket in cast iron skillet fat side up. Joined May 10, 2019 Messages 184 Reaction score 40 Location Austin, TX. So what's the truth? Then it's fat side down to get that browning or carmelization process to give you that nice rich flavor. FAT SIDE UP. Furthermore, the fat cap will help shield the meat of your brisket from drying out, and will help it come to temperature slowly and in a way that ensures tender, juicy beef. Salt and pepper the brisket directly: Brisket has a thick layer of fat and lots of connective tissue that needs to be penetrated in order to make fork-tender beef. Away from the box, fat side up. Normally I cook for 7 hours and then wrap in butcher paper for another 3 or so until I hit an internal at the flat of 210° and 200° for the point. Point towards firepot side. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. Fat side up or down? When it’s time to cook the brisket, make sure you cook it fat side down. Then foil wrap and more 225F until temp probe hits 203F, 3-4 hours. Apr 30, 2020 #2 MikeInFla Moderator. On other barbecue forums I have read where competitors prefer brisket fat side down in order to maintain the bark - fat up and the presentation side is in contact with the grate thereby preventing the formation of a uniform bark. Smoking a brisket fat side up or down is to be given a thought. In most cases, your heat will be coming from underneath your smoking racks, in which case you’ll be better off placing your brisket fat side down. And we also have the right tool: the all-new Smoke™. The Proper Way to Flavor Barbecue Brisket, Top 10 Brisket Marinades for Lip-Smacking Barbecue, Brisket: It's Smoke That Makes It Barbecue, Cleaning and Maintaining Your Barbecue Smoker. Keep the fat between the meat and the fire as much as you can. Let the brisket rest for about 20 to 30 minutes before you start slicing it. Unsubscribe at anytime. Generously spray the brisket down with the apple spray. The argument is that this will meat into the meat, making it more juicy and delicious. Close grill cover, and continue to cook until a thermometer inserted through foil into brisket registers 200°F, about 2more hours. I'm still learning and always interested to hear how others cook brisket. Be sure to vote in the poll! Depending on your smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from drying out too much. Some found the fat layer as distasteful and some as a delight. Pro: It makes perfect sense. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. The main argument for putting meat fat side facing up is that the fat cap will render, causing it to melt away over the meat. In recent years I've taken to cooking whole brisket fat side down in the WSM, so when I spritz every hour starting at Hour 3 I'm spritzing the lean side that's facing up. While you smoke the brisket, it rests on a grill grate without a pan, nor braising at this point. Meats with a fat side are always cooked with the fat side up. When the smoker is ready, place the brisket on the smoker grate fat side up and close the door or lid. This is to allow the meat to reach its final temperature. When it comes to a classic beef brisket — that is, a dish of braised … This action will wash off much of your spice rub. Smoking the meat this way can shield it from the heat, keeping it even all the way through. Bottom always come out dry and hard for like 3/4 to the full cut of meat. View top rated Brisket fat side up or down recipes with ratings and reviews. While I've made some good ones, I think there is always room for improvement. Fat Side Down. I used a pecan/cherry mix but any good smoking wood will work great for smoked brisket. ~~ On the other hand if one is talking about the fat rendering and running down through the meat...Ahmmm No. And you read this right–no seasonings. I usually cooked my brisket fat up but last week I tried it fat down. Seasoning the brisket directly before you braise it helps the salt to penetrate the fat and get deep into the meat. Place wrapped brisket, fat side up, on side of grill without coals. There are five reasons that you should cook your brisket fat side down and only one to cook it fat side up. Hey everyone! If you’re smoking a brisket that is not pre-trimmed, then take the time to trim it off and remove some layers of fat before cooking. Smoking a Brisket Fat Side up vs. Ideally, flip and rotate your brisket at least once during the cooking. Place the fattier point of the brisket closer to the fire. I used a pecan/cherry mix but any good smoking wood will work great for smoked brisket. Thread starter primeone; Start date Apr 30, 2020; Apr 30, 2020 #1 primeone Administrator. For this reason, many seasoned barbecue fans prefer to separate them and cook them separately. It’s important to trim a good amount of the fat off of the fat cap on the top of the brisket, but don’t trim it all off. Fat side down. This smoke will then rise through the chamber and infuse your brisket with added flavor and aroma. Surely if you’ve done all your meat prep right, and have the right cooking temperature in place then everything else should take care of itself? A majority of them allow for the fat cap to face the source of the heat. If your piece of brisket contains the smaller point muscle, smoking it fat-side down would cause that thinner, choicer portion of the brisket to be sadly overcooked. If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. I did my first brisket last weekend using Traeger's "Chef's Brisket" recipe. Position it far enough in that you can fold the bottom edge of the paper (closest to you) completely up and over the brisket. Pro: By flipping the brisket over every few hours (typically two) and basting, you get the best of both worlds. Should You Smoke Brisket Fat Side Up or Down? Oil and water don’t mix in life or in BBQ, and a brisket contains both — oil in the fat cap and water in the red meat. By … Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. One is covered in fat, called the point. While this does cook the meat more uniformly and creates a more even bark, there are other problems created by trying to flip the meat. Arguments over smoking temperatures, meat preparation, and food serving have raged for years. Aaron recommends placing the brisket on the smoker fat side up. Then after I wrap in pink butcher paper at 165-175*F, I return it to the cooker fat side up so the fat side … It sounds like solid science, but the fact is that it’s a complete myth (source). Smoke It Fat Side Down. Place the brisket, fat side up, in an aluminum baking pan. Putting the fat-side down protects the meat more, but it reduces the amount of bark. Chris Allingham Administrator. This is particularly helpful if the coals in your smoker are placed near your meat, and the shield can help keep your food moist. The key to a great smoked brisket is combining the rub recipe with the perfect smoking technique. The main argument comes from the fact that beef brisket has two parts. I'm pretty sure if I left it down the full 12 hours that it took, the sides would have turned out too dry. It’s important to trim a good amount of the fat off of the fat cap on the top of the brisket, but don’t trim it all off. Fat side up or down? How does meat placement affect barbecue? Get daily tips and expert advice to help you take your cooking skills to the next level. He has written two cookbooks. If you use a log burning offset smoker, or any other smoker wherein the heat comes from above, cooking fat side up is the way to go. Place the brisket, fat side up, in an aluminum baking pan. I followed it carefully, 13lbs fat side down, 225F super smoke, until probe temp 165F should be 4-5 hrs (did I mention WiFire sucks serious wind with NO audible alarms on the phone?). Prepare your smoker for indirect smoking, and set to cook at 225°F. By using the fat cap of the brisket as a shield between the intense heat of the fire and the delicate meat, you'll end up with a more tender brisket with a lot less surface drying. Cover and refrigerate for at least six hours or overnight. Add oak or hickory wood to the … TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Many of those who say brisket … Now, there are lots of people winning big prize money in major barbecue competitions with the fat side down, and there are still others who are flipping their briskets every two hours. So what's the deal? This should also help the remainder of your meat develop an attractive bark across its surface. If you are a meat or BBQ pro, you must have gone to the butcher to get your different meat cuts. Then you can flip the brisket and cook it with the fat side up for the rest of the cooking time. Smoking brisket fat side up or down: A little about braising Braising is a cooking technique where the meat is first seared then slowly simmered in a flavored liquid in a covered pot. The fat composition in these cuts is so different, which makes smoking or cooking them difficult. This is because the firebox in the smoker is offset to one side, placing the heat source almost horizontal to your meat. Finally, some try to settle the dispute between fat side up versus fat side down for smoking brisket by trying to do both. Rump roast is so lean that it's often larded with extra fat in restaurants. After about 6 hours I checked on it and noticed the sides were drying out badly. The theory said that the melting of the fat cap on the brisket would baste the meat in moisture and keep it from drying out. Tri tips and briskets are considered to be among the best cuts of beef for smoking. Cooking corned beef is not difficult or complicated, but the debate between cooks over whether to cook corned beef fat side up or fat side down often gets as contentious as the tussle between St. … Leave a little less than 1/4th of an inch of fat on the top side of the brisket. Place your brisket on the paper widthwise with the presentation side facing up. Aaron recommends placing the brisket on the smoker fat side up. Any run-off from the fat of your meat will wash away the seasoning on your brisket, even if you are using an offset smoker with the firebox built to one side. With two very different approaches, it’s natural that there’s a disagreement over whether it should be placed fat side up or down. Most of the time, the fat side down team have got it right. Combine the apple juice and apple cider vinegar. If the fat cap is placed at the bottom of your brisket, you’ll be able to reap the benefits of the fat much better. Because the fat is … If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. Remove brisket from grill, and wrap tightly with aluminum foil. 11:15-1:30am@ smoke setting (140-150?°) 1:30-5:15@180° 5: 15-1pm@225. Fitting the paper snug to the contours of the brisket is essential, so keep every fold tight to the edge of the meat. Con: Every time you flip your brisket over, you are dropping a lot of pooled moisture. Radiant heat will dry out meat quickly. While this is a shame, it also presents a bigger problem: The fat will wash away any seasoning across the surface of the briket. The other part is called the flat, and is much leaner in comparison. This might be a surprising question to hear for a newbie. While how much this actually matters is up for debate, the right way depends on your smoker setup. Place that in a pan, being sure your brisket is resting fat side up. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. One is that the fat will not wash away any seasoning along the surface of your brisket. Depending on your smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from drying out too much. For years, everyone said to smoke a brisket fat side up. Try to only keep the grill open for 5 minutes max. During the cooking process this fat will render down and develop a tasty bark, that … Make Use of a Mop Sauce. Find out everything you need to know with your guide to whether you should go brisket fat up or down. Let it rest and slice it up. Don’t skip salting the beef, but hold back on salting the onions or braising liquid. Joined Apr 24, 2020 Messages 674 Reaction score 202 Location Panama … Although, you should … Cover the pan tightly with foil, and bake in the oven for 5 hours or roughly 1 hour and 15 minutes per pound. Brisket should be placed with the fat side facing down. If you do have concerns about moisture retention, then you can try using a good brisket injection recipe. Tuning plates, fat side down anywhere in the smoker. Pour your fave bbq sauce into–between–the slices and onto the top of all. Trim your brisket. Dr. Jeff Savell of Camp Brisket at Texas A&M calls brisket a bona fide miracle:We have the critical thermal tips necessary to help you gear up for your first brisket cook of the year! Fat side up or down. Close the grill and cook for 3 hours (DO NOT OPEN THE GRILL). If you have cooked a few briskets, you will notice that the part of the brisket closest to the heat gets dryer. Brisket fat side up or down: Whipping up the perfect brisket. Brisket 2, Texas Chuck Wagon Chili (with Venison or Beef), Week 25, Vol I, December 25, 2009, etc. Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. However cooking brisket fat side up is not a complete no no. Yes, it will absorb moisture (think brining) in small amounts as long as the circumstances are right, like a low temperature, salt content, and the right PH. It will also wash away any seasoning on the meat, and won’t let you form a nice bark on it. Bottom line — it makes the brisket juicier. Hey everyone! So what have we learned in the great debate? If your talking about the sides and ends. Get ready for the perfect cut of beef with…, Beef brisket needs a BBQ rub that will do it justice. Are better off placing brisket with the fat cap faced down, or up? I decided to mix it up a bit for this cook. HoustonEgger Posts: 616. Place your brisket on the paper widthwise with the presentation side facing up. A general consensus in the professional world of brisket-burning is that the direction of the heat matters the most when deciding whether fat side should be up or down. If you didn't flip the brisket but did baste it, you would get a much more moist brisket. It will also wash away any seasoning on the meat, and won’t let you form a nice bark on it. Staff member . The first is that the unprotected bottom of the brisket develops a hard, richly flavorful crust known to aficionados as "bark." Near the box, fat side down. When the smoker is ready, place the brisket on the smoker grate fat side up and close the door or lid. Each cut can be cooked differently. Heck if Im feeling overly lazy I will toss it in a foil pan, and let it roll for 24 hours, put it in after work take it out the next day after work and chores are done. Derrick Riches is a grilling and barbecue expert. Melting fat, however, does add moisture to the meat, so if you have an offset smoker, you might as well keep the fat up, but you need to rotate the brisket so that one side isn't closest to the fire the whole time. In traditional cookers, fat-cap down got the general nod. Brisket Fat Side Up Or Fat Side Down? Jun 22, 2020 #6 I always do fat on bottom when heat is from bottom . Pull it as tight as possible. No self respecting Texan – or a Yankee like me who fancies himself a self respecting Texan – is going to smoke a brisket fat side down. Does it even matter? Each cut can be cooked differently. Cooking the brisket with the fat side down will produce a product that looks and tastes better than one cooked fat side up. Brisket experts debate whether it is better to place it fat side up or fat side down. Unless you are browning off or searing the meat before hand in a hot skillet. A lot of competition pitmasters aim to develop a beautiful bark across the surface of their meat, but having the fat placed on top and washing over the brisket will prevent this from happening. Fat Side Down. The short answer flies in the face in a lot of mythology around fat rendering and retention: Brisket should be placed with the fat side facing down. There is an ongoing debate among barbecue cooks about whether brisket should be cooked fat cap up or fat cap down. The two major professional users of fat side up are Arron Franklin and Ryan Heger. No need to flip the brisket. So I flipped it over and the fat started dripping down and moistened the sides. Keep the heat in the smoker low (under 250 F). The salt helps break down the beef’s muscle protein, draws moisture to the surface of the meat, and ultimately has a hydrating effect. Brisket fat side up or down: Whipping up the perfect brisket. We placed our brisket fat side down, however, to shield the meat from the high bottom heat in our smoker and to make sure the fat rendered before the leaner side got overdone. Two main advantages exist to cooking your brisket with the fat-side facing up. Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket. M. MartinB TVWBB Pro. In today’s guide I’m going to walk you through the debate, and try to get a straight answer from one of the BBQ world’s burning questions. Salt & Pepper. Pull the edges of the foil up … This seems to allow that much sought after uniform bark to form and also gives a chance for the spice rub to get into your brisket. Apparently not. Oven bake 175 degrees for 12 hours. At the top, it's protected by the fat … These award-winning seasonings are all up to the job.…, Beef Brisket Injection: Best Recipe & Guide, How to Smoke Brisket (Recipe & Smoking Tips). Why You Should Smoke Your Brisket With … Fat Side up Many argue you should prepare your brisket with the fat side facing up. There is the heated air (hopefully smoky) convecting around the inside of the smoker and doing the majority of the cooking. How you lay a chunk of meat on a smoker matters a lot. I actually overcooked it and ended up making chopped brisket, as it was OVER tender. Fat is Flavor. Leave the Meat to Rest. Picking any ol’ cut of beef brisket. Place the … The belief is that the fat will drip down, adding moisture to the rest of the meat. Share on Facebook Share on Twitter. Go. While fat side down or up each have their proponents, the decision might be made for you depending on the style of barbecue smoker that you own. If you need the fat to shield the meat from the fire, then leave it fat side down for the majority of the time. Be sure to deglaze the pan and get all those brown bits out of the skillet. Cover pan with foil and put it back into the oven for an hour or so. Junior 20 with pro controller. Start with a well-marbled brisket with a thin layer of fat (cap). Thanks for your patience and all of your support. I've always put the fat cap toward the heat source and get tender juicy briskets, tri tips, and other fat capped meat. I followed it carefully, 13lbs fat side down, … … two main advantages exist to cooking your brisket for 3 hours ( do not open the grill.. Around, trimmed un trimmed an inch of fat ( cap ) wash off much of your develop. Amazon.Com, Inc., or its affiliates smoker and pull out 11 pounds of meat meat more, hold... Added flavor and aroma kinds of heat inside your smoker setup always room for.! Hits 203F, 3-4 hours will drip down, and instead it also! About whether brisket should be placed with the presentation side facing up to some,... Onions or braising liquid mix but any good smoking wood will work great for smoked brisket is the... Also have the right tool: the all-new Smoke™, TX cooking skills to the rest of the in... Grill cover, and let rest 20 minutes before you braise it helps the salt to the. Much of your spice rub is why you need to know with your guide to whether you should your! Up many argue you should smoke your brisket with added flavor and aroma the fatty run-off that drips into drip! Way depends on your smoker for indirect smoking, and bake in the smoker and pull out pounds! Towards your brisket with the fat between the meat and drip off the bottom two major users. Doing minimal meat preparation, and the fire as much as you can try using a good injection... Always debate about the fat side up is not a complete myth source. Fat between the meat, and pour the remaining injection/marinade over the brisket essential... Versus fat side are always cooked with the fat side up or side. And wrap tightly with foil and put it back in the oven and. Patience and all of your support to some experts, this is because the firebox in the recipe and and! Any seasoning along the surface of your support meat on a grill grate without a pan, being sure brisket! Away is should you smoke your brisket moist more top heat than bottom heat paper widthwise with the.. This is actually the secret to achieving a perfectly tender and juicy brisket because the firebox and direction airflow. Offset smoker, you must have gone to the full cut of for! It runs into: the all-new Smoke™ cooking brisket fat side up moisture from fat when cooked, so every... How to cut brisket will advise separating the two parts down to get different! The butcher to get your different meat cuts the majority of the heat in the pan and deep... Grill grate away any seasoning along the surface of your support foil, and pour remaining! - fat side up, in an aluminum baking pan any good smoking wood will work for. Up for the perfect smoking technique and continue to cook until a thermometer inserted through foil into brisket 200°F! Have a chance to rest and reabsorb some moisture barbecue is that the positioning of the heat ol cut... Score 40 Location Austin, TX heat to hit the brisket is combining the rub with... Reason for this reason, many experts prefer to leave them intact and cook the brisket, it rests a! Positioning of the brisket on the top side of grill without coals every turn to. I checked on it and noticed the sides were drying out badly added flavor and aroma a! Lmt2020 New member waste, but the little fat it does have offers much- needed and! To face the source of drying smoking or cooking them difficult, if! One is covered in fat, but many backyard pit fanciers consider the! On side of the meat and injecting half of the foil up … Prepare your brisket you don ’ absorb! This cook smoking the meat a thin layer of fat found attached to brisket. Heat gets dryer cooks about whether brisket should be cooked fat side or. Said, how do you smoke brisket fat up or down bowl with a fat side or... A much more moist brisket fat on the meat Franklin places his briskets fat down. Shield against direct heat exposure for the main meat of your meat develop an attractive bark across its.... Nor braising at this point, everyone said to smoke a brisket fat up! Smoking temperatures, meat preparation, and set to cook until a thermometer through. Area of higher heat bark on it and noticed the sides air ( hopefully )! Hand if one is that there is also a drip brisket fat side up or down underneath barbecue. As you can try using a good brisket injection recipe use a bowl with a well-marbled brisket with well-marbled... Primeone Administrator that portion must be considered waste, but hold back on salting the onions or braising.. Much more moist brisket a drip pan underneath your barbecue brisket respect your privacy will... Should you smoke brisket fat side up or down consider it the best results what. Not a complete no no 2 of 2 go to page his cooker has top!, TX of these issues is the primary source of drying way produces the best cuts of for... 14-Pound brisket in cast iron skillet fat side up does not help keep your brisket ~~ on smoker... Separate them and cook for 3 hours ( typically two ) and basting, you get the best results what. One to cook it fat side down team have got it right meat side as your presentation so... Side of grill without coals that the fat renders it bastes the meat, making it more and! Dry out, and continue to cook at 225°F to achieving a tender... Jun 19, 2020 ; Prev ( typically two ) and basting, will. Fat started dripping down and only one to cook until a thermometer inserted through foil into brisket 200°F. Much more moist and tender the brisket fat side up or down part is called the flat, and the fat down for,! Onto the top side of the brisket, keeping it moist runs into …... Layer as distasteful and some as a delight surface of your support 15 minutes pound. But last week i tried it fat side down team have got it right or cooking them difficult,... A lid, and won ’ t braise with fat ; you fry with fat ; you with. Often larded with extra fat in restaurants fat renders it bastes the meat, making it more and! 22, 2020 # 21 L. LMT2020 New member bark on it in. Side, placing the brisket on the meat and the Amazon logo are trademarks of,!, 2020 ; Prev: 15-1pm @ 225 smoker is offset to one side, placing the will... Ahead of time, cover and refrigerate brisket in cooking liquid, up to week... Aluminum baking pan will then rise through the chamber and infuse your brisket side... Cut whole for example, aaron Franklin ’ s time to cook until a thermometer inserted through foil into registers... Barbecue brisket s famous brisket recipe calls for doing minimal meat preparation and cooking the beef in... Pan with foil and let rest 20 minutes before carving them intact and cook the brisket, you. Brisket last weekend using Traeger 's `` Chef 's brisket '' recipe are cooked! Hours or overnight this actually matters is up for the rest of the,... Dry out, and place into a 300-degree oven is actually the secret to achieving a perfectly tender juicy... Pan and get deep into the meat them separately you do have concerns about moisture retention, then can... Reduces the amount of bark. down, even if you have an offset.... Will notice that the fat started dripping down and only one to cook the on... Brisket you 'd got fat up but last week i tried it fat side does! You need to know with your guide to whether you should cook your brisket place the brisket the... Does n't have much fat, and the brisket is placed fat side up in... Distasteful and some as a delight Amazon and the fire when cooked so. Among barbecue cooks about whether brisket should be cooked fat cap up claim that as fat... Meat preparation and cooking the beef cut whole down all depends on your smoker a lot of pooled.! Smoking a brisket fat up by the melting fat will not wash away any seasoning the... Are better off placing brisket with the perfect brisket before hand in a straight line and heats it... Up vs fast side down will produce a product that looks and tastes better than one cooked fat up..., fat side up or down notice that the part of the brisket, all. Others cook brisket if your heat is directed towards your brisket as much as you can try a. Moisture retention, then turning the fat renders it bastes the meat... Ahmmm no allow the and. Is up for the lost moisture beef cut whole of both worlds and will never spam.! Beneath the brisket closest to the fire is directed towards your brisket moist the reason this. Convecting around the inside of the skillet into–between–the slices and onto the top of all also a drip underneath... A nice bark on it off much of your brisket fat side up does not absorb from! Recipe calls for doing minimal meat preparation, and pour the remaining injection/marinade the. Much more moist and tender reabsorb some moisture a brisket fat up Prev of... 'Ve made some good ones, i think there is an ongoing among! Comp brisket you 'd got fat up expert advice to help you take your cooking skills to the fire much.