Fat cap down brisket

[ccase39]

I didnt want to hijack another thread so I thought I would post a new one. Let me know if its in the wrong place. A couple of days back I had 3 briskets going. I have always cooked any meat fat side up without fail. It just makes more sense. I didnt know just how much heat the element would put out as the smoker is new so I decided to cook the bottom one fat side down hoping to protect the meat from the heat. I have heard and read that some people cook all their brisket that way. The theory behind it does seem to make sense considering the cook time on a brisket. Mine turned out great but i cant say there was any noticable difference from the ones . What do you guys think about this method?

 

[BedouinBob]

Hey Chris, unless the bottom brisket was on the bottom shelf, I don't think fat down makes a noticible difference. I always figure fat up bastes the meat with flavor goodness. Just my opinion....  8)

 

[Walt]

It's like Ford verses Chevy. Pure personal. preference. I have not noticed an observable difference but if placed low in the smoker I would definitely place fat side down. I usually go fat side up in the upper half of the smoker. And....I'm a Ford man.

 

[SuperDave]

I straddle the fence now.  Fat cap down and fat cap trimmings on the top. 

 

[ccase39]

Awesome. Thanks guys. That's exactly why I did it. I can understand the logic behind it but fat side up is the way I have and always will do any meat unless it's on bottom shelf.

 

[Grampy]

I'm a member of the fat cap up camp and a Chevy man.  8)

 

[ccase39]

I'm a Suberu fan..,.



Just kidding. Chevy unless it's a ford diesel they made back in mid 2000s

 

[DivotMaker]

Fat cap up, on everything but brisket...and I'm definitely a Chevy guy!