Brisket Fat Cap up or down?

Unknown · August 2005

Should the Fat Cap face up or down when cooking?

Nature Boy · August 2005

harborsmoker,
You'll get good resuls either way, but fat down makes a lot of sense. The fat (and the point) take the brunt of the heat from below, and the flat on top builds a great even crust.
Happy cookin!
Chris

Unknown · August 2005

If i am using the place setter for indirect heat fat side up probably makes sense.

Nature Boy · August 2005

harborsmoker,
Do what you are comfortable with. The platesetter gets pretty hot. I usually get more heat from underneath with a platesetter than I do from above. Since Ray told me to try it, I have been sold.[p]On another point....and this is just my opinion. I think the "fat cap basting the meat" thing sounds good, but is way over rated![p]Happy brisketeering!
Chris

Unknown · August 2005

Well I am doing two so I am going to have a little fun and do one up and one down. Thank you for your comments

Unknown · August 2005

harborsmoker, I'm not a brisket man per se, but whenever I cook any meat low and slow, I put the fat side up.

thirdeye · August 2005

harborsmoker,[p]I'm 30 to 1 on this subject. 30 years barbecuing with fat up and 1 year trying fat down. Fat down seems ideal for ceramic cookers.[p]~thirdeye~

Nature Boy · August 2005

harborsmoker,
Direct side by side comparisons are the best way to learn what works best!
Have a good cook!
Chris

Brisket Fat Cap up or down?

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