Brisket

BigBuford

Brisket cook fat side up or down and why. 

johnmitchell

I do my brisket in a rib rack holder which eliminates this dilemma 

lousubcap

Just give the search function a look. Reading all the threads will take longer than cooking a packer brisket.  Your cook, your call.  FWIW-

Money_Hillbilly

@BigBuford I normally put fat side toward the heat source.  That said this subject is just like lump on a Friday night.  

lkapigian

Towards the heat source, but really it’s the best presentation side, so…. Up 

Langner91

Big Green Egg rotisserie for the win!  

That thing solves all the problems!

JohnInCarolina

Langner91 said:

Big Green Egg rotisserie for the win!  

That thing solves all the problems!

LOL

TechsasJim

Since you’ve just been poked at with no direct answers, I do fat cap up so as it renders it goes back through the actual brisket.   

To each their own but that’s how I do it.  

lousubcap

Well, since this is still open I suggest if you read nothing else, give this link a look.  It may also change a few perspectives around here-

https://amazingribs.com/more-technique-and-science/more-cooking-science/melting-fat-cap-myth/  FWIW-

Edit for spelling-

Photo Egg

johnmitchell said:

I do my brisket in a rib rack holder which eliminates this dilemma 

Excellent misdirection!

Foghorn

As suggested by some above, the principle at play here is "put the fat toward the heat".  To me, that means fat side up - IF I can make the heat rise around the edges of the Egg and accumulate in the dome and not rise directly onto the bottom of the brisket.  With an XXL I can do that with the ceramic heat blockers and well placed aluminum foil shaped into a drip pan.  I'm in the minority around here, but so were the first people who recognized that the earth is round... 

JohnInCarolina

Foghorn said:

As suggested by some above, the principle at play here is "put the fat toward the heat".  To me, that means fat side up - IF I can make the heat rise around the edges of the Egg and accumulate in the dome and not rise directly onto the bottom of the brisket.  With an XXL I can do that with the ceramic heat blockers and well placed aluminum foil shaped into a drip pan.  I'm in the minority around here, but so were the first people who recognized that the earth is round... 

Dan “Magellan” Foghorn 

Photo Egg

Egg holds so much moisture…
trim it real tight so it it doesn’t matter what side is up and enjoy the brisket bark on both sides. Same goes for pork butts!

BigBuford

JohnInCarolina said:  Interesting thought. I can see with the Egg and using a plate setter it could act like a convection oven. 

I have always cooked with the fat side down just like I do with my off-set stick burner. 

I am going to trim well and do fat side up as you suggest. 

Foghorn said:

As suggested by some above, the principle at play here is "put the fat toward the heat".  To me, that means fat side up - IF I can make the heat rise around the edges of the Egg and accumulate in the dome and not rise directly onto the bottom of the brisket.  With an XXL I can do that with the ceramic heat blockers and well placed aluminum foil shaped into a drip pan.  I'm in the minority around here, but so were the first people who recognized that the earth is round... 

Dan “Magellan” Foghorn 

Foghorn said:

As suggested by some above, the principle at play here is "put the fat toward the heat".  To me, that means fat side up - IF I can make the heat rise around the edges of the Egg and accumulate in the dome and not rise directly onto the bottom of the brisket.  With an XXL I can do that with the ceramic heat blockers and well placed aluminum foil shaped into a drip pan.  I'm in the minority around here, but so were the first people who recognized that the earth is round... 

Dan “Magellan” Foghorn 

fishlessman

johnmitchell said:

I do my brisket in a rib rack holder which eliminates this dilemma 

Mostly do flats, fat down, pork butt on top dripping.not from Texas.......