Fat Side up vs. Fat Side Down

Gilabert · November 2012

Hey Everyone, as I read through the discussions I noticed some folks tend to do their brisket or pork butt, fat side down, while others tend to do them fat side up. I've been doing them fat side up because I want the fat (i.e. flavor) to go down into the meat. Does this really happen though? I would assume this debate would be important if were weren't using an egg since the egg is a very efficient cooker. However, I am no expert and I'm still learning the art bbq and I am curious what other people had to say about this.

Village Idiot · November 2012

http://eggheadforum.com/discussion/comment/1244429/#Comment_1244429

travisstrick · November 2012

It makes almost no difference. The only difference it makes for me is the fat down can help protect from direct heat.

Mighty_Quinn · November 2012

Doesn't really matter. That fat doesn't really go 'down into the meat'. It drips down over the sides and ends up in your drip pan.

fishlessman · November 2012

when the fat melts it washes off your rub, some cut all the fat off a butt so that doesnt happen and the bark forms heavier

Fred19Flintstone · November 2012

Fat down for me.

nolaegghead · November 2012

I turn them sideways. Fat on the side. Because I can't make up my mind.

michigan_jason · November 2012

nolaegghead said:

I turn them sideways. Fat on the side. Because I can't make up my mind.

Yea, but then only one side gets the fat! Lol, I say it is irrelevant other than washing the rub away. Trim as much of it off as you can and that's it.

henapple · November 2012

It doesn't matter as long as there's fat on it. Most stores I shop at cut it off and call it "lean" or "family friendly". If I want the fatty bb I have to call my butcher.

Austin Egghead · November 2012

I am waiting for the right hand vs left hand fat, up vs fat down brisket discussion before I chime in. :D

Griffin · November 2012

I used to go fat side up pre-egg days, but now with the egg I go fat side down just as an extra barrier from the heat.

Skiddymarker · November 2012

Although I really don't think it matters, by the time I rub it down, I can't tell which side has more fat, so it is whichever way it hits the grid. Maybe that's why the bark is different from one time to the next. Bottom line is it is all good.

NibbleMeThis · November 2012

I like mine trimmed now, there's enough fat in marbling.

SMITTYtheSMOKER · November 2012

Fat side down here. Preserving the bark is important for me, bark cannot form on fat. You can loose the bark on the cooking grid if it sticks.

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Fat Side up vs. Fat Side Down

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