Brisket Fat Down?

CMALANGA · 04-13-2008, 09:10 AM

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?

Dr_KY · 04-13-2008, 09:15 AM

I perfer down.

gpalasz · 04-13-2008, 09:20 AM

watertowerbbq · 04-13-2008, 09:22 AM

i like down.

use the search engine and you will find all kinds of responses to this question.

watertowerbbq · 04-13-2008, 09:23 AM

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.

parrothead · 04-13-2008, 09:30 AM

I prefer down, but likem watertower said, try it both ways and see which you like.

thillin · 04-13-2008, 09:30 AM

Quote:

Originally Posted by watertowerbbq

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.

Barbarian · 04-13-2008, 10:56 AM

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.

CrucesSmoker · 04-13-2008, 10:59 AM

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.

BBQ Grail · 04-13-2008, 11:12 AM

Fat up or fat down? That is the question.

For me it's down on the UDS and up on everything else.

Bearbonez · 04-13-2008, 11:27 AM

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.

McClung · 04-13-2008, 11:41 AM

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.

Pipin' Pig · 04-13-2008, 01:29 PM

I do fat site down when directly in the heat/smoke. After I foil I switch to fat side up.

Westexbbq · 04-13-2008, 01:38 PM

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.

Plowboy · 04-13-2008, 01:42 PM

I split the difference and stand them up in rib racks.

04-13-2008, 09:10 AM	#1
CMALANGA On the road to being a farker Join Date: 10-22-07 Location: Farmingdale, NY Downloads: 0 Uploads: 0	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?

04-13-2008, 09:15 AM	#2
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	I perfer down. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-13-2008, 09:20 AM	#3
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	Down __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

04-13-2008, 09:22 AM	#4
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	i like down. use the search engine and you will find all kinds of responses to this question. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

04-13-2008, 09:23 AM	#5
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	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. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

04-13-2008, 09:30 AM	#6
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	I prefer down, but likem watertower said, try it both ways and see which you like. __________________ Greg American Picker Blog

04-13-2008, 10:56 AM	#8
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California Downloads: 0 Uploads: 0	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. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

04-13-2008, 10:59 AM	#9
CrucesSmoker Found some matches. Join Date: 12-18-06 Location: Las Cruces, NM Downloads: 0 Uploads: 0	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.

04-13-2008, 11:12 AM	#10
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Fat up or fat down? That is the question. For me it's down on the UDS and up on everything else. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

04-13-2008, 11:27 AM	#11
Bearbonez On the road to being a farker Join Date: 04-02-08 Location: Austin Texas Downloads: 0 Uploads: 0	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.

04-13-2008, 11:41 AM	#12
McClung is one Smokin' Farker Join Date: 03-19-08 Location: Edgewood, WA Downloads: 0 Uploads: 0	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. __________________ [B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B]

04-13-2008, 01:29 PM	#13
Pipin' Pig Full Fledged Farker Join Date: 08-25-07 Location: Charleston, SC Downloads: 0 Uploads: 0	I do fat site down when directly in the heat/smoke. After I foil I switch to fat side up. __________________ Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill

04-13-2008, 01:38 PM	#14
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	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. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

04-13-2008, 01:42 PM	#15
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I split the difference and stand them up in rib racks. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

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