Originally Posted by barbefunkoramaque
So.. how come some guys can make a great and tender brisket WITHOUT wrapping or simmering? Well, round about the 60ís or so, when LBJ was president and there were a lot of Texas functions from NASA events to National Barbecues, Jetton began nixing the huge quarters of beef in favor of the briskets, which were more self basterís. Now we will ignore the fact he simmered his briskets first, and concentrate on smoking environment and the nature of the brisket and what is going on. If you smoke your brisket at high enough temperature to ensure that the zone around the meat stays at 230 or so, the fat on top begins to crackle and pop and essentially mop that brisket with a FILM of grease that bastes it continuously. When fat is on the bottom, the fat film is still carried upward by natural heat movement, although less efficiently, but you get an added benefit that your flat typically cooks faster (thereby getting done closer to the pointís time) in this position with minimal drying. The closer you try to get to 212 the odds are at some point your brisket will STOP in the process for a moment until the temp gets above 212 again. Target House temp at 270, and smoker temp average of 240s give or take 10 degrees either way and you have NO problem... less drying too.
There are plenty of people who believe that if the fat cap is up, the juice will gravity feed itself thru the brisket. Therfore keeping it moist.
I think it makes more sense that the juice only goes one way. OUT. This is how the self basting effect works. Fat is breaking down and running off of or out of the brisket.
Are we in agreement ?