Kloset BBQR
Executive Chef
I know we've debated this before and there seemed to be a slight majority that favored fat side down to up. The rational (if I remember correctly) that was given was that the fat cap protects the brisket from either drying out or burning because the down side is closer to the heat. I guess this would have some validity if you were cooking the traditional way directly over hot coals but if you are cooking in an offset smoker or even in a WSM, the temperatures are alway higher at the top, so doesn't if make sense in those instances to cook fat side up in order to benefit from the self basting effect you get from the fat cap slowing melting and having the dripping juices coat the meat. Seams like a waste of good drippings to have that fat drip directly into the bottom of the smoker.
I noticed that in BBQ USA, Raichlen advocated fat side up.
The last brisket I cooked was fat side up but I intentionally cooked over the lowest temps I ever had used for cooking a brisket before. Average temp was about 210. The brisket came out great but I did flip it about 6 hours into the cook so, I'm not really sure if the great results were due to starting with fat side up and then flipping. My guess is that it probably was more related to the lower cooking temps and longer cooking time.
Any thoughts?
I noticed that in BBQ USA, Raichlen advocated fat side up.
The last brisket I cooked was fat side up but I intentionally cooked over the lowest temps I ever had used for cooking a brisket before. Average temp was about 210. The brisket came out great but I did flip it about 6 hours into the cook so, I'm not really sure if the great results were due to starting with fat side up and then flipping. My guess is that it probably was more related to the lower cooking temps and longer cooking time.
Any thoughts?