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Fat side up or down?
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drgordon
Posts: 31
Okay I know I'm stepping in it here but I want to know what you think.
I'm doing another brisket this weekend (just purchased my FB200) and I've always done fat side up. They've always come out well but I'm starting to think fat side down may be the way to go.
From what I understand the fat should point to the hottest portion of the cooker. That being said, where is there more heat? Above the grill surface, hitting the meat convectively or from the heat source below (yes, I use the plate setter)?
If you're going to say something about the fat rendering and dripping into the meat, it's actually not true. Fat will just leak down the sides from the top it doesn't get absorbed.
Chime in!
I'm doing another brisket this weekend (just purchased my FB200) and I've always done fat side up. They've always come out well but I'm starting to think fat side down may be the way to go.
From what I understand the fat should point to the hottest portion of the cooker. That being said, where is there more heat? Above the grill surface, hitting the meat convectively or from the heat source below (yes, I use the plate setter)?
If you're going to say something about the fat rendering and dripping into the meat, it's actually not true. Fat will just leak down the sides from the top it doesn't get absorbed.
Chime in!
Comments
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Fat downLarge, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Platesetter with nothing between it and the brisket? Or platesetter with an air gapped drip pan between it and the brisket?
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
jtcBoynton said:Platesetter with nothing between it and the brisket? Or platesetter with an air gapped drip pan between it and the brisket?
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They say it won't render into the meat, just go off of the side like you said. However if it does, it would still be like an automatic spritz for you and per Aaron Franklin moist meat attracts more smoke. (Think I read that in his book) I could be wrong.
Either way works. I go fat up. Always works for me.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
bhedges1987 said:They say it won't render into the meat, just go off of the side like you said. However if it does, it would still be like an automatic spritz for you and per Aaron Franklin moist meat attracts more smoke. (Think I read that in his book) I could be wrong.
Either way works. I go fat up. Always works for me.
(I have zero brisket experience so far, but I just finished his book so it's fresh on my mind!)Dustin - Macon, GA
Southern Wheelworks -
yes"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Try the Schrodingers method. Its the best thing next to boiling them.Be careful, man! I've got a beverage here.
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Fat Down....why....read an article a few years ago....most of heat will be on the bottom...as the fat heats up, the meat above is cooler......this creates a wicking action that will suck the fat/juices up and into the meat much the same way as soldering....just my $0.02
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I go fat side down, it's easier getting the brisket off the grill (doesn't stick as bad plus I scrap the fat off any way after its cooked)Charlotte, Michigan XL BGE
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I did my first brisket last week fat side down. It turned out great.
XL BGE
MD -
I've done both. But I generally do it fat side up with the thought that doing it up the fat would help keep the meat moist and juicy. Sounds like my thinking was wrong and I'll do my next one fat down.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
I watched myron mixon on tv say he trims all the fat off (not so much it doesn't look nice) because you can't get that rub flavor into the meat through the fat. He said the Fat has zero chance of helping the meat be jucier. So said Myron, or his kid possibly, they were both on that episode.
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Not to hijack this, but I've wondered fat up or down for slicing? I've seen Aaron try and jiggle the brisket to find the seam of where to switch from cutting vertically to horizonatally. Does that mean to cook it fat side down, and slice it fat side up?Milton, GA
XL BGE & FB300 -
I have done them both ways. I have had great results with both. I prefer fat side down because I cheat. I inject. It seems easier to do with the fat side down. Only reason why I do it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Ford or Chevy???
I tried one of each on the same cook sometime back.
No discernable difference. -
Fat side down does also give you an opportunity to spritz the meat side which is more prone to drying.
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I just did a Fat Up and came out great. I hope to get spacers for christmas (on my list) so I can get a little space between the Stone and Drip Pan.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
@JMCXL - if you can't wait for the Xmas surprise, grab some foil and make 3 balls or stack some pennies, washers or get some threaded nuts from the hardware store to achieve the gap. You only need around 3/8" spacing or more and you are home-free.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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ALWAYS fat side up!! Except fat side down turns out the same!! It does not matter. More important is orient the point to the back. More fat to render there.Sandy Springs & Dawsonville Ga
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JMCXL said:I just did a Fat Up and came out great. I hope to get spacers for christmas (on my list) so I can get a little space between the Stone and Drip Pan.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Fat down (kamados) if heat coming from the bottom, fat side up in offset cookers“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Grillmagic said:I go fat side down, it's easier getting the brisket off the grill (doesn't stick as bad plus I scrap the fat off any way after its cooked)Keepin' It Weird in The ATX FBTX
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For gods sake it does not matter. I have never knowingly cooked a brisket fat side down. I'm always up because that's how I learned. BGE brent is right (for once in his damn life). Put to point toward the back, fat side up or down and have a drink. Jeez.
Stike will give anyone on this forum a BJ or $10,000 cash (but he is running low on cash) if they can discern between a brisket done fat side up or downKeepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:For gods sake it does not matter. I have never knowingly cooked a brisket fat side down. I'm always up because that's how I learned. BGE brent is right (for once in his damn life). Put to point toward the back, fat side up or down and have a drink. Jeez.
Stike will give anyone on this forum a BJ or $10,000 cash (but he is running low on cash) if they can discern between a brisket done fat side up or down“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
bgebrent said:ALWAYS fat side up!! Except fat side down turns out the same!! It does not matter. More important is orient the point to the back. More fat to render there.
I agree ^^^. I've not been able to see a difference on the egg.
With any other cooker, I think the fat goes between the hottest part of the cooker and the meat. My stickburner - fat up. UDS - fat down. Weber w. slow and seer - fat up. No shortage of opinions on this subject though.
Phoenix -
GoooDawgs said:Not to hijack this, but I've wondered fat up or down for slicing? I've seen Aaron try and jiggle the brisket to find the seam of where to switch from cutting vertically to horizonatally. Does that mean to cook it fat side down, and slice it fat side up?Keepin' It Weird in The ATX FBTX
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I was researching dome temp vs grid temp. looks like the dome runs hotter. That being said fat should face the heat. I'm going fat up and point to the back. Not looking back.
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Thank you gentlemen
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drgordon said:I was researching dome temp vs grid temp. looks like the dome runs hotter. That being said fat should face the heat. I'm going fat up and point to the back. Not looking back.
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:For gods sake it does not matter. I have never knowingly cooked a brisket fat side down. I'm always up because that's how I learned. BGE brent is right (for once in his damn life). Put to point toward the back, fat side up or down and have a drink. Jeez.
Stike will give anyone on this forum a BJ or $10,000 cash (but he is running low on cash) if they can discern between a brisket done fat side up or downAledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.
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