Brisket Fat Down?

[jgh1204]

Fat cap towards the heat as others have said.

 

[Single Fin Smoker]

Down, and I don't care if Mista beach slaps me for it....

 

[icemn62]

Down for no other reason than it works for me.

 

[Sledneck]

Good read for ya: http://www.bbq-brethren.com/forum/showpost.php?p=114551&postcount=10

 

[Bentley]

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

You know, that is an unbelieveably simple idea that I may have to try.

Have always wanted to hang, but having no vertical cooked could not. Always fat down to have fact act as heat shield.

 

[Bigmista]

Down, and I don't care if Mista beach slaps me for it....

Why would i slap you? I have always cooked fat down.

 

[Arlin_MacRae]

Aeynghus and I did a little brisket last week and we did the unthinkable: we cooked it half down and half up!

It could have used a few more degrees, but it got stuck and we ran outta time. It was flavorful and juicy, though!

 

[Divemaster]

On my offsets, always up! Haven't tried it yet on the BGE (Not enough space to do 4 or 5 of them)

 

[N8man]

I Smoked one Yesterday, in my DrumPit, and, as always, Untrimmed and FatCap up......Delicious!!!!

 

[Papa Hogg]

Was always a fat cup up kinda guy, but have tried the last couple down & I do believe that I like it more. I get a better bark on the fatless side when I do fat cap down & the brisket is still juicy, I think that the fat on the bottom actually help retain the melting fat & juices in the meat by holding it in the meat instead of letting it drip out. I also trim the fat to a 1/4 to an 1/8 of an inch.

 

[Solidkick]

I start mine fat cap up for the first 4 hours, then flip over and finish cooking fat cap down.

 

[JD McGee]

Down to start...then flip..then down again to finish...:biggrin: