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slow coook brisket, Fat down or Fat up?

Big PapaBig Papa Posts: 220
edited 8:05AM in EggHead Forum
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.


  • FidelFidel Posts: 10,172
    Fat down helps to protect the brisket against the heat.
  • I always go fat down. I also believe that the drippings would wash off the rub with the fat up. Just my 2 cents.
  • 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 BoyNature Boy Posts: 8,522
    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!
    Twitter: @dizzypigbbq
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  • skihornskihorn Posts: 600
    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.

    League City, TX
  • Big PapaBig Papa Posts: 220
    thanks for your input. It is fat down!!!
  • I do mine fat side up

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