Is there a right and wrong way to cook a brisket? There are so many opinions that it’s hard to know the honest answer. This blog post will explore the pros and cons of cooking brisket fat side up or down. By the end, you’ll be able to decide how to cook your brisket!
What is a Brisket Fat Cap?
The fat cap is the layer of fat covering the top of the brisket. This layer of fat protects the meat from drying out during cooking. Fat also adds flavor to the meat, so it’s important not to trim it off completely.
So…
Fat Side Up Or Down For Brisket?
When you cook brisket fat side up, the fat cap renders (melts) and bastes the meat as it cooks. This helps to keep the brisket moist and flavorful. However, some people believe that cooking brisket fat side up can result in a more challenging final product.
According to advocates of cooking fat side up, cooked fat should be placed on top of the meat so that the fat “melts” into the meat and makes it juicy.
However, That’s not what happens at all. Meat can’t absorb fat; rather, the fat dissolves and drains off the meat into the drip pan, which will carry the spices that you have seasoned on the meat.
When you cook brisket fat side down, the theory is that the rendered fat will drip down onto the coals and create a smoky flavor. Additionally, many believe that cooking brisket fat side down prevents the meat from drying out.
Fat side down makes your brisket look better, too – it’s more presentable when you slice it.
So we recommend Smoke Brisket Fat Side Down.
Why Smoking Brisket Fat Side Down is Better
Fat Side Down Tastes Better
When you put fat side it down, the fat won’t wash away the seasoning because it’s on the bottom.
The fat falling through the coals will also bring a unique taste to your meat. Furthermore, the smoke generated as fat hits the hot coals will give your meat a wonderful flavor.
The heat is transferred from the bottom up during the cooking process, so when you put the fat down, it forms insulation to help the meat cook without drying.
It Looks Better
When you put the fat side down, it makes a nice crust on top that adds to the appearance.
It’s Easier
You don’t have to worry about flipping the meat halfway through cooking when you put the fat side down.
Your Meat Side Will Not Get Stuck in the Grill Grates
Since the meat is not in direct contact with the grill, it certainly won’t stick to the grill so the presentation will be better.
Begin with the Up or Down, Then Turn Over Pros and Cons
Some people like to start cooking brisket with the fat side up and then turn it over halfway through cooking. It’s an excellent plan to flip and rotate your brisket if you know your smoker has hotspots or an uneven temperature gradient, whether from top to bottom or side to side.
See more about Smoked Brisket Temp.
It also reduces flare-ups by allowing one end of the meat to rest and reabsorb moisture away from the heat, especially in a horizontal smoker.
Pros:
- If you have an uneven smoker, it allows for more even cooking.
- It reduces the chance of flare-ups.
Cons:
- If you cook the fat side up first, you won’t benefit from a nice crust forming on top because the meat could stick to the grill grate.
- You’ll have to remember to flip it over halfway through cooking, which can be easy to forget!
- You may tear the meat during the turning-over process.
When Fat Side Up is Good?
If you’re grilling a barbecue with a horizontal offset cooking, or another type of barbeque where the heat is coming from above, the fat side should be up. So, before beginning the process of smoking a brisket, you should have a firm grasp of how your cooker works.
Is It Necessary to Remove the Fat Cap From the Brisket?
No, You don’t have to remove the fat cap from the brisket. We recommend leaving it on. The fat cap will help protect the meat from drying out and add flavor.
Smoked Brisket Recipes
Now that you know how to smoke a brisket, here are some ways to smoke it:
Smoked Midnight Brisket
Ingredients:
- 1 Brisket (5-7 pounds)
- One bottle of Midnight BBQ sauce
- One tablespoon paprika
- Two teaspoons of chili powder
- One teaspoon of smoked paprika
- One teaspoon of garlic powder
- One teaspoon of onion powder
Instructions:
- Combine all of the spices in a bowl and mix them.
- Rub the spice mixture all over the brisket, covering it completely.
- Place the brisket in the smoker fat side up and smoke at 225 degrees Fahrenheit for 12 hours.
- Remove the brisket from the smoker and wrap it tightly in foil.
- Return the wrapped brisket to the smoker and continue cooking for another 6 hours.
- Remove the brisket from the smoker and allow it to rest for 30 minutes.
- Slice the brisket against the grain and serve with Midnight BBQ sauce.
Smoked Brisket with Coffee Rub
Ingredients:
- 1 Brisket (5-7 pounds)
- 1 cup of coffee grounds
- 1/2 cup brown sugar
- 1/4 cup paprika
- One tablespoon of chili powder
- One tablespoon of smoked paprika
Instructions:
- Combine all of the spices in a bowl and mix them.
- Rub the spice mixture all over the brisket, covering it completely.
- Place the brisket in a smoker fat-coated pan, fat side up, and smoke for 12 hours at 225 degrees Fahrenheit.
- Remove the brisket from the smoker and wrap it in heavy-duty aluminum foil.
- Remove the meat from the refrigerator and return it to the smoker for an additional 6 hours.
- Remove the brisket from the smoker and allow it to rest for 30 minutes before serving.
- Serve with your favorite BBQ sauce and slice against the grain.
FAQs
Q. Should I Start My Fat Side Up Or Down For Brisket?
A. We recommend starting with the fat side down for the juiciest, most flavorful brisket.
Q. Should I Remove the Fat Cap From My Brisket?
A. No, you don’t need to remove the fat cap. We recommend leaving it on to help protect the meat from drying out and to add flavor.
Q. What is the Best Way To Cook a Brisket?
A. For the juiciest, most flavorful brisket, we recommend starting with the fat side down and then flipping it over halfway through cooking. This will help to prevent flare-ups and ensure more even cooking. Additionally, you can rotate your brisket if you know your smoker has hotspots or an uneven temperature gradient.
Conclusion
Brisket fat side up or down? It would help if you cooked brisket fat-side down so the juices drip onto the coals and create a smoky flavor. Additionally, this method prevents the meat from drying out. Fat side down also makes your brisket look better when you slice it. Give it a try next time you cook!
Do you have any tips for cooking brisket? Could you share them in the comments below?
You also like:
- How Long To Smoke Ribs At 250? - November 8, 2022
- Why Is Beef Jerky So Expensive? - September 26, 2022
- What Animal Is Steak? - September 25, 2022