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Brisket

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Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
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    Either way! Try both and see what you like. 

    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


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  • GATraveller
    GATraveller Posts: 8,207
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    I prefer fat side down. Feel like the fat helps protect from the hottest temps. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • dsrguns
    dsrguns Posts: 421
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    I did a brisket today. I have only done a few but have always had the fat side down. They have all turned out well.
      
    XL BGE
    MD
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  • lousubcap
    lousubcap Posts: 32,337
    edited February 2017
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    I also go fat side down as an additional heat barrier as mentioned above by @GATraveller. And if anything sticks to the grate its not the protein.  Regardless, have fun with the cook (the most fun cook on any cooking machine) and enjoy the results.
    Edit:  Welcome aboard and enjoy the journey.  Thanks @bgebrent for the alertment.  Reading for comprehension on a late Sat PM is not my strong suit.
    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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  • bgebrent
    bgebrent Posts: 19,636
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    Welcome aboard!  Matter of preference.  And that to me doesn't matter.  Fat side down is my method FWIW.
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 16,989
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    Down, but either way, it yields awesomeness.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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