Brisket-Fat Side Up or Down?

GeorgiaBorn

Good morning Egg Heads! In my continuing effort to further my education on smoking a brisket, I have read and watched more tips than I care to mention. Seems like everyone has an opinion on which way is best as far as temp of egg, temp of meat, resting, carving, etc.

The one thing that I wanted to ask you all this morning was about placement of the brisket in the BGE. I have seen many do it fat UP, saying this allows the fat to render through the meat making the brisket more tender in the end. Others say fat DOWN as this protects the underside of the brisket from getting too done. And still others say it makes absolutely no difference.

Please share your preference and why?

Thanks!

jeffinsgf

Fat cap down, for me. Even a plate setter has radiant heat, and after so many hours, it takes a toll.

vidalia1

Down...because I like it that way.

Michael B

Like jeffinsgf said... you don't want to grill it.

BurntRaw

Well there are those that believe that if the fat is up it will somehow melt into the meat keeping it moist and tender but I think that it has been proven that brisket meat is not porous enough to allow fats to soak in, instead it is the internal marbled fats and connective tissue that break down to do this.

On other barbecue forums I have read where competitors prefer brisket fat side down in order to maintain the bark - fat up and the presentation side is in contact with the grate thereby preventing the formation of a uniform bark.

And then there are those that make the decision based on the equipment - if the fire is under the meat (Egg) then it is fat side down to protect the meat from direct exposure to the fire and if the fire is not direct (off set smoker) it is fat side up or down because it really doesn't matter unless you want a uniform bark.

So, for me it is fat side DOWN because...well I use an Egg.

Celtic Wolf

Lets crack this myth one more time. The Fat cap doesn't render THROUGH the meat. It drips off the sides and in theory could wash all that nice rub away.

Fat Cap down.

tnels

Fat down...better bark

Weekend Warrior

There are several compelling reasons for fat down. Many have been mentioned already. Another is: Do you want grill/grate marks on the presentation side of the brisket? Do you want chunks of your beautiful bark and meat stuck to the grate so your left presenting the brisket to your diners with a either big scabs of bark and meat missing or a big ole hunk-o-fat showing. Easy choice for me.

Fat down.

fishlessman

i like it down because i usually have a raised rack with a butt dripping on top trim the butt so theres more bark and less fat, no need for fat on a butt.

Cecil

Down because sometimes the fat will stick to the grid when I pull the brisket off.

Bordello

Thank you fishlessman for being another Egger that also removes the fat from the butt. I picked up a 9 lb. butt yesterday and I will remove all of the fat cap before applying rub and putting it in the Egg.

Brisket, fat cap down for me.

Cheers,
Bordello

bubba tim

Down
http://bubbatim.com/Bubba_s_Brisket.php

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Go to the above site for the reason. :woohoo: