This brisket took around 15 hours and was 11 pounds. Set at 225, it stalled at 140 pre-wrap, and then again at 180. The fat side up is from my OG Texas family. It doesn’t show the smoke ring but has the flavor. Thoughts on which way is correct…
by QitupUSA
11 Comments
I always do it up
I think the real question is “where is the pink?”
Fat side up so it bastes the meat as it melts.
Fat up
Fat side up so when the fat melts it drops down onto the meat
Always up.
I’ve tried both and can honestly say either there’s no difference or I’m too stupid to notice it.
I smoked my first brisket 2 weeks ago, turned out great. Fat down until 165°, then wrap with fat up until 205°. Used this procedure from Popular Mechanics. https://www.popularmechanics.com/home/food-drink/a39954382/how-to-smoke-a-brisket/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_pop_md_dsa_prog_org_us_a39954382&gclid=Cj0KCQjwoK2mBhDzARIsADGbjepCZKrK1nfbnG9lSsFcVc7osMNLUt4H0enZbSWNft08KjLIvFY4AFEaAvLvEALw_wcB
Always up my dude.
I don’t think OP understands what this sub is about…
I’ve some some asking around for this as well. If you are truly smoking the meat, a lot of people recommend fat side down if you’re using a pellet smoker or another type that runs a little hotter (I have a Traeger pellet smoker so this is what I do). This is to insulate the meat a bit from the really hot plate underneath. Also since most of the air flow is running above the meat, the smoke can get into the meat from above. Most of the smoke ring doesn’t penetrate the fat side so there’s no reason to go fat side up. I know people are saying to do fat side up so the fat can baste the meat but I think a well-trimmed brisket will be juicy regardless.
This is not scientific, just relaying what I’ve found from my online searches since I smoked my first brisket last week.