Brisket - Fat up or down?

Me and my neighbor have been experimenting with a smoker he recently purchased. It looks like a small refrigerator, has several racks and a electric heating element in the bottom with a tray for the wood chips.

We discussed cooking a brisket in it. When we place the brisket on the rack to cook, should we put the fat up or down? Foil the rack to help the brisket sit in it's juices or no? This will be our first attempt at cooking a cut of meat this big (10 - 12 pounds).

I smoke them open with mesquite and charcoal for 4 hours fat up with a rub or just salt and pepper Then wrap in foil so juices stay in the foil and smoke for 4 more hours. They always come out very tender and tasty. You can also trim some of fat out of them before cooking but leave some because this makes the meat tender.

Thanks for the tip. I didn't think about pulling it off the heat and wraping up before continuing the cooking.

If the heat is coming from directly underneath I'd go fat side down.

Fat side up is the way I cook it. 1 to 1 1/2 hours per lb. @ 220 deg., 4 to 5 hours in the smoke then wrap.

Had good luck with bagged jack daniels mesquite marinade 2days in fridge then wrap in foil and cook fat side up then maybe last hour open top part of foil and finish cooking ...Bill

When you take it out put on a tray and in a old fashion paper bag and let it rest 30-45 minutes before you cut it. De-fat the dripping and use some of them in your BBQ sauce.

I coat the brisket in a good dry rub (use it liberally too) and let it sit in the fridge overnight. I always do fat side up but know other who do fat side down. I do similar to above, smoke for about 5 hrs open, then wrap in foil (I like the heavy duty foil) and smoke another 5 hrs or so, depending on size of brisket. Normally it takes 1 hr per pound, depending on outside temps and such but I try to keep the smoker around 225 to 240 degrees (cooking in cold /damp conditions might require slightly monger cook times). After it's done, I pull it off the smoker, set it on a tray and let it sit for 30 min or so before slicing. I also make sure to cut cross grain, not with the grain. You will notice you have to "change directions" a couple of times to accomplish this but it makes a difference.

Thanks all for the help and tips. I'll try fat side up.

There was a discussion on here that now I am unable to find. It is a bit of a long read, but here is what I copied from the discussion:

I also trim pretty radically for a standard packer. That big white piece of fat on a typical packer will get soft but it won't give you much benefit through rendering. The fat and collagen between the fibers of meat makes it tender as it renders. You can trim nearly all that outside fat off and get the job done a lot quicker since a smaller hunk of flesh takes less time to finish. I also trim nearly all the fat from between the two pieces of meat (deckle and flat). That allows you to get extra flavor (mustard, rub, etc) on the meat at these inside surfaces. I'll trim a big old 13 pound packer down to about eight pounds. For contests, I buy Certified Angus Beef packers from Brookshire Brothers. They seem expensive, but they are real value because you're not paying for five bucks' worth of worthless fat. They are perfectly trimmed right out of the cryo bag, so you are really getting value for your money and you're pretty much guaranteed to get a quality and flavorful brisket. These briskets are high-Choice quality meat; not the lower Select grade you'll buy most places.

As for wood, I have pretty much settled in with hickory. I'll burn oak after the meat is foiled since I can usually get Oak cheap or for free. I was really in a pecan mode for briskets for years...and I like it, but for general appeal, folks just seem to like the taste of hickory best overall. I really do too, and I love it for pork.

Pit temperature- I got "low and slow" out of my system. This took me ten years. I really enjoyed all the beer I'd drink when it took me fifteen hours to cook a brisket...and I know that the mere suggestion of cooking brisket fast can get you into serious trouble in certain areas...I know, I know. Be that as it may, I have been gradually doing briskets hotter and hotter over the years. I have done them up to 350 and I do find they're slightly tougher at that temperature, but the real key is to get them to an internal temperature of right around 200 degrees F where the collagen breaks down...and then it's done. If you go much longer, it will be overdone. When the meat probe first pushes into the brisket like it's butter, you're done. 200 deg F is a good rule of thumb and should be within a couple degrees of about perfect. I really like 275-300 for about six to seven hours for a huge brisket (and also for bone-in butt for that matter). Temperature control doesn't really matter that much either...this is probably a big paradigm-breaker for many too, but I find it to be true. A great big hunk of meat like that isn't really sensitive to temperature swings. Even a runaway to 400 degrees for a few minutes when the wind decides to change and blow directly into your intake vent...that's not going to really hurt your brisket.

On the smoke...less is more. It sounds crazy to say it, but most people don't like smoky tasting brisket. Thick billowy smoke coming out the chimney means a poor tasting brisket. Open that inlet vent when this happens and learn to control your burn by looking at the quality of your smoke. Don't put so much wood into your pit that you need to cut way back on the intake air and poison your meat with too much smoke. Use bigger pieces of wood for milder smoke. Chunks or logs are what you want. Not chips- they produce a lot of smoke quickly, which doesn't give you the subtle smokiness you want. Oh, yeah...never mess with the outlet vent. That stays open all the time.

Finally...for every person that says "you have to do it this way or that way", there's another person doing it pretty much the opposite and winning trophies doing so. But this is what is working well for me. I ruined a lot of briskets learning. If you're really, really serious, go to a bbq school. I wish I'd done so years ago.
A major tip I learned from Konrad Haskins' bbq school last year is to smoke your brisket for two to three hours and then braise it to finish it. Big-time secret- helped me get grand champion and reserve grand champion in the cookoffs I entered last year. Finish the brisket by braising it in liquid in a foil pan with foil wrapped over top. A variety of liquids can be used ranging from dr pepper, beer, etc...even water.

Fat down so the meat doesnt burn on the rack....

Fat side up to keep everything juicy and moist

If you are getting burning on the rack then you have the brisket way to close to the fire. Fat side up at between 185 and 225 Degrees. for 12 hours for a 12 Lb. brisket, wraped in foil half way through cooking.

Fat side up, fat side down....yada yada yada. Best thing to do is learn how your smoker cooks and use it ALOT. Every smoker cooks different. It's all personal preference. Experiment, and then do it how you like it - if you can tell the difference. Once you get the internal meat temp above about 180, let it set for about an hour and then learn how to slice it. As stated earlier, the grain changes throughout the meat. Always cut across the grain. If not, just chop it all up and make chop beef sammiches out of it.

Even if you cook it perfect, if you slice it wrong, it will be all stringy......

Also, if you wind up with a bunch of chopped beef, put it in a pot of beans or chili.....

x2. ALWAYS.

Even when smoking at 215 - 225 - the grease will flow down through the meat keeping it moist. No need for the 'Texas Crutch'. The only time you need foil is during the rest period.

Actually the grease flows around the outside of the meat, effectively doing nothing. You are better off putting the fat between the meat of the brisket and the heat source.

http://texasbbqforum.com/viewtopic.php?f=2&t=12384&hilit=brisket+fat+side+down

There is a guy who responded in that thread 3 Star Redneck, who has probably smoked more briskets than several people here combined. I'll take his word for it.

Fat cap up, I never have wrapped one in foil unless it's done and I'm taking it somewhere. And I always put an aluminum drip pan under the brisket to catch all that yummy au jus (plus it keeps it off the bottom of the smoker). Then just boil that juice for a minute, lower the heat and add any ingredients you want for the best side-sauce ever.
I like to use oak and the last couple of hours I'll add some mesquite.

FYI I got a flyer in the mail a couple of days ago, the HEB store on Texas Ave. in Bryan has briskets on sale this weekend at $0.99 a lbs. with an additional $20.00 purchase. limit one per customer. they also have Bulls-Eye and KC Masterpiece BBQ sauce on sale 5 for $5.00 dollars 17 oz. size. I don't know if other HEB's have this sale going on or not, as the flyer only mentioned this store.

i usually cook the fat side up on a cookie sheet for about an hour just so the meat can char a little bit and keep the juice contained then flip it fat side down removing the cookie sheet for 5-6 hours depending on how big the brisket is

***Voice of Strother Martin*** (Cool Hand Luke)

"This man is gonna make us PROUD of him, Mr. Hunnicutt!!"

I have a very similar somer and and I cook mine at 230 (creates better smoke) for 4 or 5 hours then wrap it up tight in foil for the remainder of time at 220.

1.4 hours per pound FAT SIDE UP. I always use the top rack and make sure you BARELY crack the damper to hold in heat and smoke.

I buy the very fine wood chips from Albertsons that come in a foil wrapper type pan ($1 each).....it smolders and smokes real well with the electric element design.

I also put a light coating of mustard on mine as it helps hold all the seasoning on meat.

I'm glad you mentioned mustard. I tried doing that on a small flat cut last summer (really no fat on it at all). It was only about a 5 lb. cut, and man it was DELICIOUS! I used Dijon and it gave a very nice kinda "kick" to the brisket. I'd forgotten all about it, gonna do it again!

I fired up the pit around 7:00 this morning and put the brisket on a half an hour later. I'm trying something a little different this time, I picked up some apple tree limbs from a neighbor who lost a tree in the drought last year so I decided to smoke it in that. I'll let you know how it comes out.

Best Store Bought Brisket Rub IS:



put rub on room temp meat(both sides) and let it sweat for a cpl hrs.....and smoke Fat side up......fat breaks down to juices and trickles down thru the meat............

McCormick makes an "Applewood" Rub that I use on ribs and pork chops. Best I've found for those two types of pork. I am going to try it on chicken next time I smoke some.

Same rub I use and have been using for many years. Always have folks ask about the rub when eating my bbq too. Seems to be a big hit. We sent 4 large packages to my brother in Afghanistan for their weekly cookouts at the base (he's a contractor worker not military). They are requesting more now.

Fat up

Yep, fat side up.

fat side down

I'm guessing nobody read this post cause its right on. And briskets never need to be wrapped in foil.

Good smoked meat does not need BBQ sauce!

This has a lot to do with the type of smoker you are using. I use a Weber 22.5" upright and a Brinkman barrel type smoker. The firebox is directly under the meat (water pan in between) on the Weber and the Brinkman firebox, while considered to be indirect heat (off-set to one side), is still very close to the meat. Therefore, I would always go fat side down on these smaller type smokers.

I can give you a very recent, real life situation - I smoked 7 briskets for the Ray Hubbard Sand Bass tournament a couple of weekends ago, each one was 10-12 lbs. All 7 of those briskets went on the smokers FAT SIDE DOWN, no alum foil between them and the grill. I lined the bottom of the smoking chamber on the Brinkman with foil to minimize any mess. I also lined the water pan on the Weber upright with alum foil before I put water in it to minimize any mess. I use a charcoal fire with 4-5 fist-sized chunks of pecan wood tossed on top of the coals about every 1.5-2 hours. I used the Minion system for lighting the charcoal (look it up on the INET). I had water pans under the briskets in the cooking chamber. I took the briskets off and wrapped them tight in alum foil when the internal temp hit about 160-165 (about 5-6 hours) and continued to cook them FAT SIDE DOWN in the smokers (don't add wood after that) until the internal temp hit about 185 (about 2-3 hours later) then I took them off the smoker, wrapped them in another layer of foil and then wrapped each one with a towel and put them in a cooler FAT SIDE DOWN for 3-4 hours. Then took them out, sliced them and put them in an alum pan with their juices poured over the slices and foil sealed over the top of the pans. We had nearly 100 people at the event. I had nothing but compliments and there wasn't much left. Here's the link for comments that were made. http://texasfishingforum.com/forums/ubbt...BAR#Post7521916

I preped them 12-hours ahead of putting them on the smoker - a generous amount of Worcestershire sauce rubbed in on the MEAT SIDE ONLY then the Grand Champion rub from TexasBBQRub.com went on over the WSauce MEAT SIDE ONLY. I pulled them out of the refrigerator one hour before they went on the smoker to get them close to room temp. I use a Maverick Redi*Chek remote smoker thermometer that monitors not only the cooking chamber temp but the internal temp of the meat as well. The best dayum investment for about $30-$35 I ever made. I used a Weber 22.5" upright (4 briskets) and a Brinkman barrel smoker (3 briskets). I rotated the briskets in the Brinkman about every 1.5-2.0 hours so they'd get even heat from the firebox.

I am a huge believer in fat side down


I also have a moisture content meter I use to measure the wood I use. Moisture content should be under 18%. Green wood will ruin any meat you have on the smoker.

Cooking brisket is simple. some of you guys have have so much stuff to put on and steps to take that its not worth doing. Just coat with mustard or brown suger (not both, take your pick) and cook fat side up for about 8-10 hours. I prefer Pecan or Mesquite wood, keep it about 225-250 degress and don't get it too close to the fire. The less you open the pit, the better. Nothing ticks me off worse than some dude walking up to the pit and opening it up asking, "watcha cooking?" I Do not wrap it in foil. Slice it across the grain when cooked, after letting it sit for at least 30 minutes. It will be as good as anyones. The kiss method is best IMHO, (Keep It Simple Stupid).

x2

I think roller and redfin nailed it. The most important thing is a clean burning fire ie. "thin blue smoke" not white smoke. I prefer to cook with oak or pecan. Time and temp. are relative, cook till the flat of the brisket is probe tender "the probe goes in like it is in warm butter". I usually pull it off the fire when the internal temp in the point hits about 165f, wrap in butcher paper or foil and return to the cooker till done. I use an offset cooker and cook at about 275-300f with the fat cap down. Salt and coarse black pepper for seasoning with maybe a touch of other spices. This yields a nice bark on the meat.

Well as a competiton bbq cooker, I will just reinforce whut other competion cookers responding here have said. Depends on the cooker but always keep the fat cap betwixt the heat & meat!

Now to add another dimension, you ever grill a steak and see them jusices puddle on top? The reason for this is heat creates steam which rises and pushes juices away from the heat source. Hence juice on top.

When cooking fat side up you just force the juices out of the lean to the fat. Then another thing called gravity takes over and them juices and fat just drip over the side taking flavor, spices, etc with them. Because of the heat pushing juices away from the lean there simply is no way for the fat to baste the meat!

And dont flip the briskets, same thing as cookin fat side up. When ya flip that brisket all the juices are just thrown off.

Now with all this said. Cook em the way ya want as each cooker cooks differently. There aint no set "recipe" for q'ing briskets. No time, temps, etc. as each brisket came from a different bovine beast and will cook differently. Briskets are done when they are done. Simple as that.

Fat up then rotate every 1/2 hour till done

I use a smoker with a side fire box and have been told that the brisket I put out is as good if not the best that other's have had by doing the following:
1) Marinate in Dr Pepper 24-48 hrs
2) Inject the brisket with Dales Marinade 12-24 hrs
3) Rudy's Rub heavily after you inject.
4) Cook at 225 and do not let it get off by more than 25 degrees either way (This is important)
5) Cook 5-6 hrs uncovered fat side up
5) Pull it and wrap it tight in foil for another 4-6 hours keeping the same temp fat side up.
6) Remove and unwrap. Let rest 30-45 minutes.
7) If there is any left use the next day and put it in eggs or baked potato.

Try this and you will not fail!!!

.....I use my homebrew rub and cook (FAT SIDE UP) with lump charcoal and throw in a log or two when needed of live oak and some Pecan from our orchard. Smoke it for about 10hrs at 210-225. I never open the pit...just the firebox when needed. Then wrap it up and go to bed!

I apply the rub in the morning then put it back in the fridge. Before going to bed, I put it in the oven fat side down, then all night at 170-180. Take it out next morning and smoke it fat side down 3-4 hrs.

I have learned alot about smoking brisket from conversations with Tootsie Tomanetz:

She has been the custodian at my school for the about last 15 years, but is known for being the 77 year old pit master at Snow's BBQ in Lexington. She told me one time that she prefers pit mistress, because it sounds sexier. Her brisket is awesome and the most moist and tender I have ever tasted. Snow's is consistently in Texas Monthly's top 5 and has been as high as number one. She has been featured in Texas Monthly, Texas Country Reporter, New Yorker, Esquire, The Boston Herald, The New York Times, and countless others. Google her name and you will get 10+ pages of hits. She is a real character.

When I asked her this question ten or so years ago, she said, "Why the hell would you put the fat down? It'll dry out." That's good enough for me. I have been doing it this way ever since. I follow every one of her suggestions and my brisket smoking skills have improved drastically. It still isn't as good as Tootsie's. I think she's magic.

Thanks Tootsie, It just dont get no better then that.

if there is not a chance of it burning from the fire, fat up to keep the meat moist. If on a wood smoker with a fire box, you might want to put the fat down. Alot depends on how big your smoker is and how its configured.

Good story about good BBQ

I buy not trimmed Brisket...Rub them down with my Dry Seasonings,wrap and let set in fridge for 24hrs... Next day, on the smoker, 225 for 18 to 20 hrs...Fat side up...At the end of 20hrs, wrap in plastic, then wrap in foil. Yummy stuff...Serve with sauce on the side, and maybe more dry rub...

I vote this man for PRESIDENT!!!

Amen!!!

I defer to TMan on all things brisket related:

http://www.bigfishbbq.com/

Yep...meeee too!

good posts all around.

fat up allways. IMO

Fat down, wrap after 5 hours of smoke

I cook my brisket fat side down and wrap when its about 165 till its done(passes the poke test)!!!!!

this

I do fat side up but after I apply my rub I also put Jalepeno peppers on top and then cover that with bacon. I smoke for about 4 to 5 hours then wrap it in foil with some beer and Worsterchere sauce and put that in a baking dish in the oven for about another 4 hours. I pull it out and let it rest for 30 minuites and then eat it. I keep trying different ways and this has been my best lately. I also had dropped a lot of what I was putting in my rub for so long and now have been using just salt, pepper and garlic powder as my only ingredients.

always fat side up and keep my temp between 180-200 from the firebox and have never ever had a dried out brisket

Everythings better face down with the fat side up

Fat side up for sure. 1.5 hrs per pound at 200. I soak my chips well in advance as well. When its done I wrap in foil and place in a cooler for another 30 - 45 minutes depending on how high my glass of whiskey is!

I cook briskets on their side.

Why didnt I think of this??? This makes so much sense! I mean it IS how they rest when the animals rest on the ground! You talk about a revelation!

Rig up a rotissrie in your smoker. You would be suprised and thank me for the suggestion.

Fat side down smoke to 160 then foil once it hits 190 open foil let out steam then wrap in towel and put in cooler for one hour works great.

Fat up, to start.

I use a good rub, apply the evening before smoking. Preheat the smoker to 220º, take the meat straight from the fridge to the smoker(start the meat as cold as possible) smoke at 220º till internal temp is 170º. Usually cook fat up.

Fat side up.

Fat up! However, I am going to try a new meat source next time I get hungry for brisket. A friend who does BBQ professionally has recommended going to the meat market and purchasing a hand-cut boneless chuck roast (10-15 lbs) and smoking it like you would a brisket. He says his customers love it, and there is hardly any waste.

Fat always up so the juices run down

oh i see you like to make roast out of brisket...and fat side down lmao you need help

Fat side up to start. Then, I will flip it and wrap it and cook it to 195*-200*. Then I will pull it and put it in a "paper bag" still wrapped for an hour at least to rest. There is magic in the bag.......

Next time try smoking boneless chuck roasts the same way as brisket - 4 hrs. open and 4 hrs. wrapped. You may never smoke a brisket again - too much waste.

4 hours wrapped in foil is roast...yall keep on keepin on wrapping and ruining your briskets (roast)

This. I also trim the fat cap back to about 1/4" so it nearly all renders in the cooking process. I personally prefer NOT to wrap, results in a better bark and burnt ends!

This is from the king of brisket himself, Aaron Franklin.

http://www.texasmonthly.com/food/smoked-brisket/

https://www.youtube.com/watch?v=VmTzdMHu5KU

I hang my briskets for 4 hours. Pit Barrel Cooker. Wrap and lay flat for 2 hours with a half a cup of beef bouillon poured over it. Wrap in bath towel and place in cooler for an hour or so. It all depends on Temperature not time so much with mine. 200 degrees we wrap. Seems like every brisket is different. Depends on the marbling in the meat I suppose. I trim my fat cap to about 1/4 inch first though. I also score my meat before cooking to remind me which way to slice.

They turn out ok.

Fish slime hit the nail on the head on how to smoke one.A brisket cooked right will not need any BBQ sauce.

Fat side up, always !!

Smoked on my stick burner using oak....

nice job!

You guys don't trim off that fat before serving? I know it might take away some of the bark look but I doubt many people would eat all that fat. Oh, and it always fat side up for me too.

Fat is flavour !!!

Actually there's not that much fat on the brisket that'll make it taste nasty. A bit of fat adds to the texture to the brisket.

Will be putting on a 11+# choice brisket on the BGE tonight. Fat side up, pretty heavily trimmed to 1/4 to 1/8 inch or so on the cap and elsewhere. No wrap. Get the internal temperature to 198-203. Wrap and let it rest for a couple of hours.

I think starting with choice or prime and getting the internal temp right to be the most important to good results. I don't think rubs make or break a brisket. I like well seasoned live or post oak and maybe a little orange wood. I read Aaron Franklin's book and I don't tend to do mine quite as hot as he states he does. I try to stay pretty close to 250, but I've gone to 275 at times and down to 225.

If I do all of the above, the brisket turns out tender and moist with a good firm dark bark. A few fist sized chunks of wood seem to provide enough smoke. I tune the fire to get the light clear blue smoke. Slice after the rest and when ready to eat. Otherwise, keep it wrapped and warm until time to eat.

Briskets are like womens. Either way is good as long as they're hot and tender!

IT DON'T MATTER!

I cook fat side up, due to gravity. I want that fat to soak into the meat or at least run across the surface and do some basting along the way. If fat side down it just drips away from the meat providing no benefit.

One of these days I'm going to figure out how to cook beans under the brisket so the drippings flavor the beans as they cook - and that will no doubt require me to buy another smoker...

I trim the fat after I cook it because I save that fat to season pinto beans with and I want that fat to have a smoked flavor.

Down Down Down....................Oil and Water don't mix (tip)

There is so much "intramuscular fat" you can take a fillet knife and cut the top fat off and have a great brisket every time and it will taste better and be much better for you.

The two most debated questions in brisket smoking.

1. Fat side up or down?

2. To wrap or not to wrap?

Fat side up and wrap about halfway point. Seasoned with salt and pepper only, heavy on the pepper.

People act like they are absolutely dying from pleasure when they bite into it. Fun to watch!

Fat side up, wrap when it hits 150* and then cook to 203*

.



yeah go ahead and wrap. enjoy your roast.

I do fat side down on my pellet smoker, custom rub, refrigerator to smoker smoke till internal temp is 195º remove from smoker and let rest for about half an hour. Serve and watch it disappear.

Both but I will eat it cooked either way hahaha