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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-13-2008, 09:10 AM   #1
CMALANGA
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Default Brisket Fat Down?

In reading various resources there seems to be divergence in whether Brisket should be cooked fat side down (which seems counter-intuitive) or fat side up. Any thoughts?
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Unread 04-13-2008, 09:15 AM   #2
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I perfer down.
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Unread 04-13-2008, 09:20 AM   #3
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Down
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Unread 04-13-2008, 09:22 AM   #4
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i like down.

use the search engine and you will find all kinds of responses to this question.
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Unread 04-13-2008, 09:23 AM   #5
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cook one up and one down and see what works best for you. then do it that way. then you'll know which camp you're in.
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Unread 04-13-2008, 09:30 AM   #6
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I prefer down, but likem watertower said, try it both ways and see which you like.
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Unread 04-13-2008, 09:30 AM   #7
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Quote:
Originally Posted by watertowerbbq View Post
cook one up and one down and see what works best for you. then do it that way. then you'll know which camp you're in.
Yep.

You can do a search. It's been talked about in length.
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Unread 04-13-2008, 10:56 AM   #8
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I had always started fat down then turned to get the fat to melt through the brisket and they were okay. But after reading stuff here I cooked fat down no turning and they come out better! Fat down.
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Unread 04-13-2008, 10:59 AM   #9
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I've always been a fat-side up Q'er, but for those who have done both, what is the change when having the fat facing downward? I've heard that the smoke better penetrates the non-fat side when it is facing up, but that was from one person.
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Unread 04-13-2008, 11:12 AM   #10
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Fat up or fat down? That is the question.

For me it's down on the UDS and up on everything else.
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Unread 04-13-2008, 11:27 AM   #11
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This has to be the oldest debate in BBQ, and I doubt there will ever be a majority ruling on this subject. I am willing to bet I can hurt myself eating too much brisket no matter what side the fat is on when cooked.
I first was cooking fat side up and not much much trimming, thinking the fat on top would baste as it cooked. After finding forums and reading on this subject, I tried various degrees of trimming the fat, and cooking both fat up and fat down.
Now I trim it up pretty good and what is left of the fat I cook down. My reason being is with fat side down, I wont have rub falling off the meat side where it will penetrate some and have the bark that I like.
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Unread 04-13-2008, 11:41 AM   #12
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What Bearbonez said. I also went fat up but am converted to down. Next one I'm even gonna to trim up more than normal.
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Unread 04-13-2008, 01:29 PM   #13
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I do fat site down when directly in the heat/smoke. After I foil I switch to fat side up.
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Unread 04-13-2008, 01:38 PM   #14
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Over, under, sideways, down.
Depends sometimes on the cut, how much I'm cooking (positioning of meats in pit, hot spot) etc.
Schools of thought have debated for years.
If I'm cooking hot, down. If I have lots of room and time, up.
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Unread 04-13-2008, 01:42 PM   #15
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I split the difference and stand them up in rib racks.
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