Wsm brisket fat cap up or down?

[Trunks]

What do you guys do ? Smoke it fat up or down in your WSM??

 

[food4thot]

There's another option than fat up?

 

[blazinfire]

I'm a fat cap down kind of guy! I've done fat cap down since I started smoking. Don't think it matters ether way. I would rather have the fat cap towards the fire.

 

[VoodoChild]

I do fat cap down !

 

[1911Ron]

You will find that there are supporters of both methods so which is right? Do it both ways and see which you like the best. The only other debate is do you wrap and if so butcher paper or foil? 9mm vs .45 Superman vs Batman, Mary Ann or Ginger.........

 

[innocent75]

I do mine fat side down on my WSM. I always felt it helped shield the meat. Although I will admit I never tried fat side up.

More important than fat cap orientation is cook it to probe tender. Rest it before slicing. There will always be more meat to try another way.

 

[Bludawg]

Down!!

 

[bobthetomato]

I always go up

 

[angryelfFan]

Both.:-D Up for 3 hours then flip.

 

[food4thot]

I always use the WSM water pan with brisket. Like the fat up to catch smoke to then render down into the meat. Have never done a brisket fat down in fear of the heat at the top drying it out.

Interesting thread

 

[Trunks]

That's was my next question do you use water in the pan ? I typically do when u run my WSM but I hardly ever do brisket. I'll do plates of beef ribs and back ribs.

 

[Jason TQ]

Try both

 

[Rockinar]

In a WSM I would do fat down.

 

[16Adams]

Down!!

This ^^^^

 

[blazinfire]

That's was my next question do you use water in the pan ? I typically do when u run my WSM but I hardly ever do brisket. I'll do plates of beef ribs and back ribs.

I cover my water pan with foil. Works great! I never use water in the pan. I fixed a double smoked ham the other day with water in the pan, Goodness what a mess! If I cook something on the bottom rack I will line the inside of the water pan with foil that way I don't have a foil surface right under the 2nd grate

 

[Smoker34]

Fat down to start; this is to protect the meat from drying out by making the fat a buffer between the meat and the heat. At 165-170 degrees, I wrap in butcher paper, then the rest of the way fat up. This allows for the already rendering fat to baste the meat underneath, while adding a layer of protection.

 

[16Adams]

I've had and sold two WSM's. Both I ran dry with the water bowl foiled. (I've got a 14.5 in the box not in use). But if I ever get one again to use, I'm going to use the water pan and run it hotter. Like 275+!!

If, when, maybe

 

[SmittyJonz]

Cut if in half then stack it with fat cap up and down.

 

[Harbormaster]

Fat cap down for comps.
Far cap up for home.
I haven't cooked a brisket in 2 or 3 years.

 

[robbq]

Fat cap down for comps.
Far cap up for home.

Why the difference? Just curious, I have never done comp.

I always put water in the pan, it helps regulate the temp. Not sure why people think it is such a big deal. Foil it first, then cleaning it is not hard.