BARDSLJR Posted January 10, 2021 Report Posted January 10, 2021 Fat side up or fat side down? Talk amongst yourselves. My brisket goes on at midnight.
alimac23 Posted January 10, 2021 Report Posted January 10, 2021 I always run mine fat side up.Sent from my iPhone using Tapatalk
5698k Posted January 10, 2021 Report Posted January 10, 2021 I’m always down. The fat does not baste the meat, it just runs off. Down, the fat protects the brisket, allowing beautiful bark to form all over. Sent from my iPad using Tapatalk 1
BARDSLJR Posted January 10, 2021 Author Report Posted January 10, 2021 I tend to agree, and that’s what Meathead Goldwyn says in his book, too.
alimac23 Posted January 10, 2021 Report Posted January 10, 2021 I’ll have to give fat side down a go next time I cook a brisket.Sent from my iPhone using Tapatalk 1
BOC Posted January 10, 2021 Report Posted January 10, 2021 I tend to go fat side down for the smoke. Fat side up for the wrap. If I am cooking a smaller brisket that I don’t wrap, I’ll go up.Sent from my iPhone using Tapatalk
Troble Posted January 10, 2021 Report Posted January 10, 2021 Definitely down so you can build a good bark.
jonj Posted January 10, 2021 Report Posted January 10, 2021 I don't do many briskets but fat side down sounds right.
BARDSLJR Posted January 10, 2021 Author Report Posted January 10, 2021 I ended up doing "down", and it turned out fine. Here is a photo of the brisket on the grill just before I took it off to wrap it. Nice bark and even some moisture showing on the top piece, so I am not worried about it drying out. A really lovely brisket. Looking forward to dinner. 7
