For brisket, should I keep the fat side down? B day Brisket so I wanna make sure it’s on point.
For brisket, should I keep the fat side down? B day Brisket so I wanna make sure it’s on point.
by El_Diamante2
17 Comments
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tattedwill
Trim it – that’s a lot of fat
KruxAF
Fat side down. Always
bobie_dobie
You’re going to get advocates for both sides, everyone has their own thing but there has been work done to show it really doesn’t matter. Follow your passion, either go down with the “heat shield” or go up for “basting.” Bigger question is whether you’re going to wrap or not!
PSAOgre
Fat sideways, always
ItsASchpadoinkleDay
I like fat side down. 275 degrees. Wrap in butcher paper at 165. Cook until 205. I also want to say how lovely it is that the picture you chose is of you giving the brisket a snuggle.
Dirty_Mucus
Fat side up, youre in Texas and that how we do it. Honestly I feel the most important thing to a good brisket, aside from temp, is picking the right one. Don’t buy one that’s super thicc on one side and looks like a sheet of paper on the other. Get one thats as even in thickness all the way through, as possible. That will help somewhat with the drying out of the flat. Also keep the fat trimmings and throw them in a pan and let them render in the smoker while the brisket is cooking. Pouring some of that rendered fat on the brisket a few times will help with flavor and dryness to an extent. Its not a cure all for a proper smoking but it does help. Keep the temp low and a pellet grill pretty much makes it full proof. Good luck, hope it turns out well.
bakermaker73
Dang that brisket is expensive!!
aces666high
I followed a recipe I found on YouTube, dude didn’t steer me wrong. Of course I can’t find it now to link lol. Fat side up for the first few hours, then flip it. I do wrap mine.
savethenukes71815
Just know that if you do fat side up, the fat does not “melt” into or permeate the meat whatsoever. That’s a myth. Because of that I do fat side down to help keep the bottom from getting too crisp but honestly I don’t think it matters much, especially if you wrap.
potchie626
Hehe, on *point*.
funkywagz
Rest it 2-4 hrs in ice chest.
SantaTige
Middle rack fat cap up with a liquid pan with onion, celery, garlic, ACV , beef broth on the bottom rack. Smoke at 200*/225*to internal temperature of 165*, pull and wrap and put back on grill and turn temperature up to 250/275 until about 205* when probe slides in like going into butter with no resistance. The rest for 3-4 hours.
MostTough9520
I hear fat side down makes meat tastier.
Desperate_Garage2883
I made the mistake of cooking a piece of meat fat side down 1 time. I will never do that again.
Chivcken32
I like fat side up. And I also like wrapping after the stall (wrapping at around 175-180 F). Everyone has their own methods, but I’ve found I consistently get the best results all around when I do that.
17 Comments
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By voting on and commenting on posts, you’re not only helping others but also boosting the visibility of your own posts. Your engagement is crucial, not just for r/PelletGrills, but for all the wonderful niche communities like food, crafts, art, and culture that thrive on original content. Even a simple comment like “This would fit X sub” can make a big difference.
Together, we can support and uplift our entire community. Let’s keep the positive vibes and delicious smoked meat content flowing!
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Trim it – that’s a lot of fat
Fat side down. Always
You’re going to get advocates for both sides, everyone has their own thing but there has been work done to show it really doesn’t matter. Follow your passion, either go down with the “heat shield” or go up for “basting.” Bigger question is whether you’re going to wrap or not!
Fat sideways, always
I like fat side down. 275 degrees. Wrap in butcher paper at 165. Cook until 205. I also want to say how lovely it is that the picture you chose is of you giving the brisket a snuggle.
Fat side up, youre in Texas and that how we do it. Honestly I feel the most important thing to a good brisket, aside from temp, is picking the right one. Don’t buy one that’s super thicc on one side and looks like a sheet of paper on the other. Get one thats as even in thickness all the way through, as possible. That will help somewhat with the drying out of the flat. Also keep the fat trimmings and throw them in a pan and let them render in the smoker while the brisket is cooking. Pouring some of that rendered fat on the brisket a few times will help with flavor and dryness to an extent. Its not a cure all for a proper smoking but it does help. Keep the temp low and a pellet grill pretty much makes it full proof. Good luck, hope it turns out well.
Dang that brisket is expensive!!
I followed a recipe I found on YouTube, dude didn’t steer me wrong. Of course I can’t find it now to link lol. Fat side up for the first few hours, then flip it. I do wrap mine.
Just know that if you do fat side up, the fat does not “melt” into or permeate the meat whatsoever. That’s a myth. Because of that I do fat side down to help keep the bottom from getting too crisp but honestly I don’t think it matters much, especially if you wrap.
Hehe, on *point*.
Rest it 2-4 hrs in ice chest.
Middle rack fat cap up with a liquid pan with onion, celery, garlic, ACV , beef broth on the bottom rack. Smoke at 200*/225*to internal temperature of 165*, pull and wrap and put back on grill and turn temperature up to 250/275 until about 205* when probe slides in like going into butter with no resistance. The rest for 3-4 hours.
I hear fat side down makes meat tastier.
I made the mistake of cooking a piece of meat fat side down 1 time. I will never do that again.
I like fat side up. And I also like wrapping after the stall (wrapping at around 175-180 F). Everyone has their own methods, but I’ve found I consistently get the best results all around when I do that.
Up or down it your brisket and Happy Birthday