slow coook brisket, Fat down or Fat up?

Big Papa · August 2009

I have read both ways:

I would think that youwould want the fat sided up so that the fat would render over the brisket.

I don't understand why you would want the fat side on the gate.

Fidel · August 2009

Fat down helps to protect the brisket against the heat.

Panhandle Smoker · August 2009

I always go fat down. I also believe that the drippings would wash off the rub with the fat up. Just my 2 cents.

GulfCoastBBQ · August 2009

I vote for fat down. I believe it protects the meat from the direct heat of the coals. I have tried both many times and always had better luck with the fat down weather it be butts, briskets or chix thighs.

Nature Boy · August 2009

Howdy Corey
If you cook with the fat on top. it will render over the brisket allright...but it will also drip off the sides instead of being sucked into the meat. In the meantime, your unprotected bottom (what should be the top) will get too much heat and develop a tough bark. It's a lose/lose situation.

Fat down on the egg is mo betta. More heat coming from below than from above. Cheers to you, and happy brisketeering!
Chris

skihorn · August 2009

I am still a newbie, but I can tell you that, while a lot of people say fat side up, the truly experienced are pretty much universal fat side down. Having fat side up apparently does not help as anticipated as the juice does not flow through the brisket but rather on the outside on its way to the drip pan. And, as mentioned already, the fat side down protects the meat from the heat source.

Freddie
League City, TX

Big Papa · August 2009

thanks for your input. It is fat down!!!

Ross in Ventura · August 2009

I do mine fat side up

Ross

slow coook brisket, Fat down or Fat up?

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