Food and Drink Smoking brisket

In58men · 02-11-2018, 01:04 AM

Fat side up or fat side down?

Sweet Daddy Hate · 02-11-2018, 01:18 AM

Flaming porch + rub.

threebag · 02-11-2018, 02:04 AM

BryanBusby · 02-11-2018, 03:22 AM

Down

Like the fat cap as a shield between meat and the heat source

Nickhead · 02-11-2018, 03:35 AM

Quote:

Originally Posted by BryanBusby

Down

Like the fat cap as a shield between meat and the heat source

you do know that heat rises, correct. i have never turned over a piece of meat on the smoker and the bottom was overcooked.

**Fire Me Boy!** · 02-11-2018, 05:21 AM

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

GloryDayz · 02-11-2018, 06:44 AM

Up. Indirect heat, and let the cap baste the rest.

But how much fat are you leaving on?

Sent from my SAMSUNG-SM-G920A using Tapatalk

MTG#10 · 02-11-2018, 07:45 AM

Honestly it doesn't really matter. I've done side by side comparisons many times and couldn't tell a difference between the two briskets.

I will say fat cap down if there's any heat at all below the meat, it will help protect the meat from cooking too fast.

It'd really help knowing what kind of smoker you're using.

MTG#10 · 02-11-2018, 07:49 AM

Quote:

Originally Posted by Fire Me Boy!

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

If there's nothing between his meat and the coals then he has bigger problems than worrying about fat cap up or down.

bdj23 · 02-11-2018, 08:16 AM

Don't smoke your entire house this time.

crayzkirk · 02-11-2018, 08:29 AM

I voted up because that is what I have seen online and television shows. I have heard that the fat bastes the meat however beef is not a sponge. I use an offset smoker so it is indirect heat and plan for a 16-20 hour day. Use oak/hickory/pecan for the first few hours to get the smoke and then charcoal. The hardest part is getting past the stall; where the moisture starts to boil off and the connective tissue breaks down and the temperature annoyingly doesn't change for hours.

What about wrapping the brisket? Paper? Foil? Naked?

GloryDayz · 02-11-2018, 08:37 AM

There really is no right or wrong, more preference, but I would suggest most mistakes are made by leaving too much fat on the brisket. This might be worth watching:

crayzkirk · 02-11-2018, 08:51 AM

Thanks for that. I've done it both ways, I believe it takes longer to cook with all of the fat and it probably inhibits the smoke ring on the side with a lot of fat. The fat does come off pretty easy when the brisket is still warm before slicing. It's a bit like trimming a beef tenderloin, the amount of waste is alarming...

threebag · 02-11-2018, 09:00 AM

I usually trim all my meats pretty well. I cook the good parts of trimmed meats up for the dog(pour and mix with dry dog food or make gravy over the top). When I am trimming I keep her in mind and cut more in her favor. Especially chicken breast, she gets the chunk of tender with the shit in it.

**gblowfish** · 02-11-2018, 09:02 AM

Quote:

Originally Posted by Fire Me Boy!

Up. The fat will slowly render, and you want that going into the meat, not onto the coals.

This x 1000. The fat melting into the brisket gives it flavor.

View Poll Results: Do you smoke brisket fat side up or down
Up	51	77.27%
Down	10	15.15%
I smoke it on the side bc I’m a ****ing moron	5	7.58%
Voters: 66. You may not vote on this poll

02-11-2018, 01:04 AM
In58men Baba Ganoush Join Date: Jan 2012 Casino cash: $2408026	Smoking brisket Fat side up or fat side down?
Posts: 29,127

02-11-2018, 01:18 AM	#2
Sweet Daddy Hate Unsparing Join Date: Aug 2008 Casino cash: $10004900	Flaming porch + rub. __________________ 1. Merciless, severe. 2. Given freely and generously. 100% refusal to overrate 20 year Head Coaches with ZERO **ing rings as a Head Coach. CP's Official Professor of 'Dem Blues for 2019/2020!**
Posts: 77,135

02-11-2018, 02:04 AM	#3
threebag Snacks Are Under My Apron Join Date: Jan 2006 Location: The Edge Casino cash: $3111660	Up __________________ Free DeBerg HayWire Greatest Mod Ever In big nasty kcnut we trust
Posts: 23,846

02-11-2018, 03:22 AM	#4
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3839900 VARSITY	Down Like the fat cap as a shield between meat and the heat source
Posts: 22,102

02-11-2018, 05:21 AM	#6
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Up. The fat will slowly render, and you want that going into the meat, not onto the coals.
Posts: 35,253

02-11-2018, 06:44 AM	#7
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3645380	Up. Indirect heat, and let the cap baste the rest. But how much fat are you leaving on? Sent from my SAMSUNG-SM-G920A using Tapatalk __________________ . #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #The FBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID
Posts: 115,274

02-11-2018, 07:45 AM	#8
MTG#10 Mammoth penis Join Date: May 2006 Location: Springfield Casino cash: $7554386	Honestly it doesn't really matter. I've done side by side comparisons many times and couldn't tell a difference between the two briskets. I will say fat cap down if there's any heat at all below the meat, it will help protect the meat from cooking too fast. It'd really help knowing what kind of smoker you're using. Last edited by MTG#10; 02-11-2018 at 07:50 AM..
Posts: 11,429

02-11-2018, 08:16 AM	#10
bdj23 In my youth i pray to keep Join Date: Nov 2013 Location: Clown World Casino cash: $2789850	Don't smoke your entire house this time.
Posts: 15,741	1 0

02-11-2018, 08:29 AM	#11
crayzkirk Veteran Join Date: Nov 2016 Casino cash: $3930000	I voted up because that is what I have seen online and television shows. I have heard that the fat bastes the meat however beef is not a sponge. I use an offset smoker so it is indirect heat and plan for a 16-20 hour day. Use oak/hickory/pecan for the first few hours to get the smoke and then charcoal. The hardest part is getting past the stall; where the moisture starts to boil off and the connective tissue breaks down and the temperature annoyingly doesn't change for hours. What about wrapping the brisket? Paper? Foil? Naked?
Posts: 4,351

02-11-2018, 08:37 AM	#12
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3645380	There really is no right or wrong, more preference, but I would suggest most mistakes are made by leaving too much fat on the brisket. This might be worth watching: __________________ . #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #The FBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID
Posts: 115,274

02-11-2018, 08:51 AM	#13
crayzkirk Veteran Join Date: Nov 2016 Casino cash: $3930000	Thanks for that. I've done it both ways, I believe it takes longer to cook with all of the fat and it probably inhibits the smoke ring on the side with a lot of fat. The fat does come off pretty easy when the brisket is still warm before slicing. It's a bit like trimming a beef tenderloin, the amount of waste is alarming...
Posts: 4,351

02-11-2018, 09:00 AM	#14
threebag Snacks Are Under My Apron Join Date: Jan 2006 Location: The Edge Casino cash: $3111660	I usually trim all my meats pretty well. I cook the good parts of trimmed meats up for the dog(pour and mix with dry dog food or make gravy over the top). When I am trimming I keep her in mind and cut more in her favor. Especially chicken breast, she gets the chunk of tender with the shit in it. __________________ Free DeBerg HayWire Greatest Mod Ever In big nasty kcnut we trust
Posts: 23,846

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