fat up or fat down?

yolkedout

I've done a few briskets in my XL now, all fat side up but I've seen and read about cooking it fat side down and I'm just curious if anyone out there could shed some light on this. My thoughts were you shouldnt really have to go fat down to protect the meat because the egg heats pretty evenly. I'm always willing to try new methods of bbq and was going to try it this saturday on a ten pounder. 

GATraveller

I go fat side up because that's how Franklin does it.  

YukonRon

I have done a couple fat side down because the flat was very thin and I thought it might keep it from drying out, it seemed to work. Mostly fat side up on the rest.

johnnyp

I go fat down.  I don't notice a flavor difference, but I get better bark this way

Foghorn

Put the fat where the temp is higher.  If you block the rising heat REALLY well (platesetter plus an air gap plus a foil pan) then I would go fat up because the temp will be higher in the dome.  If you are not as confident in your blockage of the rising heat then go fat down.  Burned fat with rub = bark.  Bark is good.  Burned, dried out muscle is like bad jerky....

saluki2007

I do briskets and butts fat cap down.  The only reason I do it is if it sticks to the grate then I'm only losing the fat and not any of the tasty goodness of the bark.

fishlessman

i go fat down because i usually have a butt over it

1move

Fat side up for me

Huntnfish72

Fat up, I believe as it melts it goes into meat and keeps it juicy.   IMHO

pgprescott

Fat down on an egg. If you were on an offset cooler then fat up. The heat source is directly under the meat. Fat is added protection and it is the point and not the more sensitive flat. 

lousubcap

Another in the fat down camp due to the heat source in the BGE.  However you get there is all that matters.  If it works for you then go for it.

Zmokin

Huntnfish72 said:

Fat up, I believe as it melts it goes into meat and keeps it juicy.   IMHO

That's the logic I go with

pgprescott

Zmokin said:

Huntnfish72 said:

Fat up, I believe as it melts it goes into meat and keeps it juicy.   IMHO

That's the logic I go with

This has been scientifically disproven. Myth. 

Spaightlabs

pgprescott said:

Zmokin said:

Huntnfish72 said:

Fat up, I believe as it melts it goes into meat and keeps it juicy.   IMHO

That's the logic I go with

This has been scientifically disproven. Myth. 

Show me a scientific proof link?

DMW

Spaightlabs said:

pgprescott said:

Zmokin said:

Huntnfish72 said:

Fat up, I believe as it melts it goes into meat and keeps it juicy.   IMHO

That's the logic I go with

This has been scientifically disproven. Myth. 

Show me a scientific proof link?

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html

Spaightlabs

I see little to no science.  Where are the specific measurable results?

I'd like to see that 'oil in a gouged out hunk of meat' deal repeated with some heat applied to the meat...no one is theorizing that fat soaks into meat at room temperature, which is clearly what their 'experiment' disproves...room temp for 3 hours  and 250 for 10 hours are very different.

I fart in the general direction of this 'scientific proof'.

bhedges1987

I did fat down last week. Going with fat up tomorrow 

Ladeback69

Huntnfish72 said:

Fat up, I believe as it melts it goes into meat and keeps it juicy.   IMHO

This was brought up in a brisket and butt cooking class I took a couple years ago and with heat that you are cooking at the fat is not really going to soak into the meat like a sponge is what I was told I believe it would just run off the top.  I go fat side down for reasons mentioned above, if it sticks I don't mind losing the fat cap, it helps to protect the meat from heat below and I like the bark it makes by having the fat cap down, but to each's their choice and if fat cap works and you like it go for it.

bgebrent

It does not matter in a ceramic cooker.  Argue on though!

CoMoBGE

I took the advice of my coworker that spent 10 years on the competitive circuit on my first brisket. I did fat side down till 165 then foiled and flipped. It came out amazing and will keep doing that. 

SmokeyPitt

I am still confused about the need to block the bottom.  With a plate setter and drip pan in place it is hotter on top. Dome temp is 25 degrees hotter than grid temp.  

It would seem to me that if the fat does nothing to baste the meat then the best option would be to trim it off completely to get a better bark all around. 

jtcBoynton

SmokeyPitt said:

...
It would seem to me that if the fat does nothing to baste the meat then the best option would be to trim it off completely to get a better bark all around. 

BINGO you're the winner!!!!

I have always taken the third option in the fat cap up or down decision - no cap (actually leaving a thin layer of fat that will crisp up nicely).

pgprescott

The point is far more forgiving than is the flat. While the dome might be hotter, 10" below the dome is not the same. Also, I have not experienced the temp being higher at the dome as many others have. Maybe it's me. 

YukonRon

I place it on its side, the right side actually.

blind99

@yukonron only for briskets from the left side of a right-side dominant cow, though.  THAT'S the trick.

@smokeypitt brisket is so lean (at least the flat) I'd think it would suffer, taste wise, without some fat cap