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Brisket on WSM

Brisket on WSM: Fat side up or fat side down?

  • Fat side up

    Votes: 28 31.1%
  • Fat side down

    Votes: 46 51.1%
  • I've tried both with equal results

    Votes: 16 17.8%

  • Total voters
    90
I vote fat side down, as this is how I cook on my WSM and offset. The theory of the fat layer protecting the meat from the heat makes sense to me.

Question though, I have a Backwoods party on the way. Would a backwoods cooker need to be fat up or fat down? Seems like its heat source is coming from top and bottom.
 
I cook fat side down. Never thought about how I placed it in the cooler. I will try fat up in cooler.
 
I voted both. But I've recently been doing them fat down and really have noticed a positive difference.
 
I trim 'em pretty close, and go fat cap up on the CG. Have not tried one in the vertical yet.
 
What a downer!

Fat side down is the only way to go in a WSM!!!


:mrgreen:


JimT
 
I am suprised. I am new to smoking and have not done brisket yet but I have made a pastrami from a corned beef. Main experience is grilling tri-tips and those are done fat up so when the fat renders out it goes in to the meat also keep flare ups down to a minimum. Smoking is obvioulsy different. You are not going to render fat all the way out. I will try it fat down next time.
 
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