Brisket on WSM

[LeeBo]

For those smoking with a WSM, do you smoke briskets fat side up or fat side down?

[Bill-Chicago]

Always down, to protect from the heat source.

Might not mean chit above the water pan, but at the upper level, cap down, per Jim Minion, and the fat renders out, protecting the meat

[FatDaddy]

im getting a WSM, and from the look of the cooker i would cook fatside down due to cookin directly over the heatsource, even though there is a buffer there i would imagine it would work better fat side down

[tommykendall]

Fat cap down. Here are several threads on this topic - enjoy...

http://www.bbq-brethren.com/forum/showthread.php?t=13100&highlight=fat+side

http://www.bbq-brethren.com/forum/showthread.php?t=13021&highlight=fat+side

http://www.bbq-brethren.com/forum/showthread.php?t=8891&highlight=fat+cap

[LeeBo]

Fat cap down. Here are several threads on this topic - enjoy...

Good reading.... I shoulda searched first.

[racer_81]

Fat cap down. Seems counterintuitive, but it's the right thing to do.

[CarbonToe]

Cap down, but I've had similar results from both. So thats what I voted!

....but then I don't think I've cooked enough Briskets in exactly the same conditions to comment......but as this is the internet.....:twisted:

[Doorbusters]

Never used a WSM, but all mine go fat cap up. Looks as though I am the only one saying that, but the fat drips all over the rest on top. Just me though.

[qman]

Never used a WSM, but all mine go fat cap up. Looks as though I am the only one saying that, but the fat drips all over the rest on top. Just me though.

Doorbusters, I was a fat cap up guy too, until I got intrested in the threads on this forum about up or down, and I did a side by side, and decided that fat cap down was overall the best option for brisket. Works for me, YMMV.:-D

[JohnMcD348]

I actually flip mine sometime during the cook. I usually sart with cap up and then down at the end. Granted, I've only done 2 so far and the first one was a disaster. The seond one turned out pretty OK.

[SoEzzy]

I follow the Baron of BBQ's brisket by halves, estimate the cook time at 1:20 to 1:30/ lb, start it fat side down run down half the time, flip it over FSU run half the remaining time, flip it FSD run half te remaining time, flip it FSU run out the rest of the time.

Ergo it spends 62.5% fat side down, and 37.5% fat side up.

So perhaps I should change my vote to more down than up, or try it fsu to start and see how that works?

[VA BBQ PIRATES]

I go fat down on the WSM and fat up in the cooler.

Tom

[Larry Wolfe]

Always 1000% fat up for me!:mrgreen::mrgreen:

I started off doing briskets fat up and then with all the talk about fat down protecting etc., I decided to give it a try fat down. First one I did wasn't close to my fat up, so I figured it was something I did so I gave it a shot a couple more times with similar results. So now I stick to what works and fat up, fat up, fat up is my preferred and only method!

FWIW, I've done them both ways on my Gator Pit and Primos and the fat side up always comes out superior to the fat down!

Have I mentioned I like to cook my briskets fat side up?? Sometimes I have a problem making my self clear! :oops::oops:

[The_Kapn]

Fat Cap OFF works wonderful for me. :lol:

TIM

[CajunSmoker]

Fat side down for me. Lately it has been mostly fat side off. I started trimming mine a whole lot closer than I used to and am enjoying the results. Cutting down to about a 1/4" cap and dam near seperating the point and flat to get as much of the fat out as I can. Then inject with a modified version of Dr BBQ's big beef injection and marinade overnight. The brisket cooks faster and has a great flavor.

[ZBQ]

Fat Cap OFF works wonderful for me. :lol:

TIM

Good one Tim!:lol:

I trim mine down to 1/4" fat cap and do it fat cap down in the cooker then fat cap up in the cooler.

[Spydermike72]

I cook mine fat side up in my WSM and BWS. I usually flip about 3-4 hours into the cook. That has worked for me...

[Bill-Chicago]

Crap, I thought Leebo was back!

[billm]

up on top rack ..down on bottom since i use sand in my pan

[Jack2u2]

I also trim mine to about 1/4" and trim away the vast majority of the fat between point and flat. That chunk doesn't render anyway! I'm going to try fat down , mostly because I want to eliminate the grate marks on the meat from cooking fat side up.

[Diva Q]

Fat side down.

[Brian in Maine]

I always cook flats, and smoke them fat side down. Brian

[jt]

Crap, I thought Leebo was back!
That was my first thought as well.

[BBQ_MAFIA]

I've been doing fat side down for a while now and they have been turning out great.

[Bigdog]

That was my first thought as well.

I heard that he ran out of salt and pepper so he can't cook.:twisted:

[jrb03]

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.

[Pig Headed]

I cook fat side down. Never thought about how I placed it in the cooler. I will try fat up in cooler.

[Harbormaster]

Used to be up, have switched to down, well, for now anyway.

[BobBrisket]

I voted both. But I've recently been doing them fat down and really have noticed a positive difference.

[Azinine]

Fat Cap OFF works wonderful for me. :lol:

TIM

Ditto!

[smokeandbeer]

I trim 'em pretty close, and go fat cap up on the CG. Have not tried one in the vertical yet.

[JimT]

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


:mrgreen:


JimT

[pne123]

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.

[MoKanMeathead]

I put mine on fat cap up for 1 hour then flip to fat side down.

[DaChief]

trimmed and flipped

[Bill-Chicago]

I heard that he ran out of salt and pepper so he can't cook.:twisted:

Maybe Unka Pete can spot him some :wink:

[Bigdog]

Maybe Unka Pete can spot him some :wink:

That's what I was thinking.:wink:

[tommykendall]

Crap, I thought Leebo was back!

Yeah - I was gonna thank Leebo again for this thread. I've been doing mine cap down on the WSM and haven't noticed any discernable difference. Could be because of my foil blanket mod though.

[MattCom]

Fat cap up on lower level.... water pan protected.