Brisket help please

Eggadobi · October 2009

Do I want the fat side up or down? Thanks.

FlaPoolman · October 2009

Works both ways but most, including me, prefer down. It creates an extra barrier and less chance of the fat washing off your rub.

Eggadobi · October 2009

Thx Poolman.

So Cal EGGhead · October 2009

I prefer the fat side up. Most flavor from meat comes from fat. With the fat side up, the fat juices drip back into the meat, creating a more flavorful piece of meat.

Celtic Wolf · October 2009

Actually that is a misnomer. The rendered fat does not penetrate the meat from the fat cap. It just drips off the sides. Brisket is a very fatty cut of meat, so it gets it's "flavor" from all the fat in-between the muscle tissue.

hizzoner · October 2009

so then is it best to cut the fat off prior to smoking?

Chappy · October 2009

hizzoner wrote:

so then is it best to cut the fat off prior to smoking?

Trim the fat on the bottom to about 1/4 inch. It is still good flavor, but you don't want too much. I take most of the fat off the point, and especially between the point and flat.

Brisket help please

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