Brisket poll - fat up or down?

[PatrickE]

I just read four different threads here on this topic and it was split. SO… Is there an actual “proper” way to do it or is it just a personal preference?

 

[JpsBBQ]

Fat towards the heat source. Period. That is down for the Smokefire or any other cooker that the heat comes from below.

 

[MojoBones]

Fat towards the heat source. Period. That is down for the Smokefire or any other cooker that the heat comes from below.

+1 - protect the meat by all means necessary.

 

[rexster314]

Accepted way is fat down towards the heat source. Personal preferences go all over the map

 

[Bruno]

Fat towards the heat source. Period. That is down for the Smokefire or any other cooker that the heat comes from below.

Enough said!!

 

[bbqking]

I voted for this question again, that being said, I always do fat side down. Mostly because I want that lovely smoke ring in the meat, and it works for me. I’ve heared. Real Texas brisket is fat side up….but we’re not in Texas any more Toto….

 

[JpsBBQ]

Fat is oil and meat is mostly water. The two do not mix. Don’t believe me, get some oil and water and try to mix them. The old tale of fat rendering down through the brisket and keeping it moist is just that, a tale. Doesn’t happen that way.

 

[SmokerB]

I concur…fat side down.

 

[Robbie-Bear]

So logically .......
The myth of the delicious fat meandering it's way thru the meat so as to drip out of the bottom of the meat makes sense at first thought. However, two briskets, same size , side by side, same smoker.... Both only left a few drips of oil in the pan below.The fat side up drip off to the sides and the fat side down dripped all over.
That said.... It's a myth that the oil flavors the meat by running through it.
It does not. The fat protects the meat from cooking too fast and allows more smokey delicious bark to form.
Often I spray the meat with au jus from a previous brisket to dry and become more bark on the meat side.
I smoke 12hours at 220 ..wrap tight in grill foil, and finish off at 250 for 4 hours until it's 160 in the thickest portion.

 

[JpsBBQ]

So logically .......
The myth of the delicious fat meandering it's way thru the meat so as to drip out of the bottom of the meat makes sense at first thought. However, two briskets, same size , side by side, same smoker.... Both only left a few drips of oil in the pan below.The fat side up drip off to the sides and the fat side down dripped all over.
That said.... It's a myth that the oil flavors the meat by running through it.
It does not. The fat protects the meat from cooking too fast and allows more smokey delicious bark to form.
Often I spray the meat with au jus from a previous brisket to dry and become more bark on the meat side.
I smoke 12hours at 220 ..wrap tight in grill foil, and finish off at 250 for 4 hours until it's 160 in the thickest portion.

I assume you mean wrap at 160 and cook to 200-205 or until probes like butter? Right?

 

[Robbie-Bear]

I assume you mean wrap at 160 and cook to 200-205 or until probes like butter? Right?

I assume you mean wrap at 160 and cook to 200-205 or until probes like butter? Right?

My apologies .. and Thank YOU for allowing me to correct what might cause problems for someone.
Yes ..I wrap at 160 and increase the SMOKER temp to 250 until the thickest portion measure 205.
Again I am obliged.