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Brisket: Fat side up or down?
Ottawa_egger
Posts: 236
Doing my first brisket early in the morning and I've seen recipes citing both orientations. Fat side up seems logical so the rendered fat can keep the meat moist, but I'd like to hear what everyone else has to say.[p]Also, what do I do with the brisket once it is cooked? Brisket isn't a staple in this neck of the woods, so do I slice it for sandwiches or serve like a roast beef?[p]Ottawa_egger
Comments
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I've always done it fat side up with a few slices of bacon on top so fat drips down into the meat.
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I've always done it fat side up with a few slices of bacon on top so fat drips down into the meat.
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Ottawa_egger,[p]I am by no means a brisket guru, but since most of the brisket gurus are either at Waldorf or asleep or both and since you're starting this thing early in the morning, I'll give you my 2 cents.[p]I, too, have read methods that say fat cap up and methods that say fat cap down. The best explanation I read - and I can't remember who to attribute it to - is that there is enough fat and connective tissue inside the brisket to keep the meat moist, thus the fat cap isn't really aiding you tremendously, thus it's better utilized facing down and thus further protecting your brisket from the radiant heat off the platesetter.[p]Slice it thin, against the grain, and at an angle.[p]Good luck,[p]TRex
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
You can say that again.
Bill
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