I'm gonna smoke my 7th brisket (on a yoder pellet) this evening and the only thing I've not tried yet is fat cap down. Is it worth bothering with?

My best smokes have been fat cap up wrapping in butcher paper after the bark gets where it needs to be. Foil boat didn't work well for me, perhaps its better on offsets. What say yall?

I always go fat cap up and I do exactly as you describe, wrapping in butcher paper after I get the bark I want. It always turned out well, so never saw a need to change. Talking to others who go fat down, I've been led to believe it doesn't matter.

Fat down if the heat is more direct (I.e. BGE and the like). Fat up otherwise.

I dont think it really matters that much. I flip about halfway through the cook. I figure that way if one way is actually slightly better than the other I'll be getting that benefit.

This is a hotly debated topic.

However, the theoretical rationale that fat side up causes gravity to pull the fat and moisture into the brisket is false. On the other hand, fat side up separates the seasonings from the brisket and may decrease flavor. I always do fat side down.

dcbowers said:

---

This is a hotly debated topic.

However, the theoretical rationale that fat side up causes gravity to pull the fat and moisture into the brisket is false. On the other hand, fat side up separates the seasonings from the brisket and may decrease flavor. I always do fat side down.

---

I read the grill grate blocks roughly 30% of the meats surface area so fat cap down allows more smoke absorption. Its also easier to spritz the meat fat cap down. Both of these things probably end up being a wash.

After always going fat side up, I finally tried fat side down on my pellet grill.

It came out better with fat side down due to the direct heat of a pellet grill. Previously, I would end up with a brisket that cooked too fast.

Just my 2 cents.

Troy91 said:

---

After always going fat side up, I finally tried fat side down on my pellet grill.

It came out better with fat side down due to the direct heat of a pellet grill. Previously, I would end up with a brisket that cooked too fast.

Just my 2 cents.

---

Im leaning towards giving it a try at this point.

Howdy, like many always did Fat side up, reading this it maybe time to rethink it. Do mine on my BGE with the heat thingy (do not know what they call it now) in place. Probably cannot hurt to try fat down on one. Will have to wait for an HEB sale on brisket, NO WAY am I paying $4.99 a pound for brisket!

Mark Fairchild said:

---

Howdy, like many always did Fat side up, reading this it maybe time to rethink it. Do mine on my BGE with the heat thingy (do not know what they call it now) in place. Probably cannot hurt to try fat down on one. Will have to wait for an HEB sale on brisket, NO WAY am I paying $4.99 a pound for brisket!

---

I think i got one for 3.99 yesterday (prime). Grass fed prime was 4.99.

I don't think it'll make much of a difference. I've smoked both ways and didn't notice much. I tend to smoke fatside up as that's the presentation side and grill grates can kinda mess it up sometimes if you get later in the cook and the fatcap is rendering while pressed against the grates.

You could always flip after wrapping in paper and do both ways during the cook I guess. Technically most of your heat comes from beneath on a pellet grill just like a BGE or other ceramic so I guess in theory it wouldn't hurt to try, I just don't think it'll make too big a difference in your end product.

Fat cap up. However, trimming your brisket right is way more important than which side your brisket rests on.

Place trimmed fat in foil pan on smoker and you have tallow.

After I wrap I go fat side down only if heat source is under the meat. If it's offset no discernible reason to go fat side down

Choowey said:

---

Fat cap up. However, trimming your brisket right is way more important than which side your brisket rests on.

---

I agree. A good prime brisket already has plenty of internal fat/marbling anyway, and after I'm finished trimming, there isn't much difference in amount of fat on either side.

I too render down the trimmed fat in a foil pan during smoking and drizzle on the brisket before wrapping.

Trim off the fat cap, put the brisket in a vertical smoker and put the fat cap up high enough that it renders and drips down to baste the brisket while smoking?

If you flip half way through you can't possibly be wrong.

I start fat side up, and flip half way through.

I have an offset, and go fat side up simply because I like the way the fat turns out.

Anybody smoke on a Weber Smoky Mountain? I have always gone fat side up on this since the heat is coming from below. Always comes out good but interested in other opinions.

Fat side down with fat trimmings on upper rack directly above the brisket

Up with an offset fire box on oak smoke. Wrap after 6-7 hours.

Depends on the day. It doesn't matter.

Fat up until I rap it. Then fat down in a foil pan and covered tightly with foil on top!

mccag said:

---

Fat up until I rap it. Then fat down in a foil pan and covered tightly with foil on top!

---

Is this method like Eminem would rap or do you have a special rap?

I've always done fat up on my offset. Always turns out melt in your mouth delicious. Follow Franklin's video on YouTube

This close to the vernal equinox, you'll want your fat cap perpendicular to the precession of the moon. That ensures maximum ketchup absorption. I have a proprietary brisket gimbal that I've set up for this purpose

dcbowers said:

---

This is a hotly debated topic.

However, the theoretical rationale that fat side up causes gravity to pull the fat and moisture into the brisket is false. On the other hand, fat side up separates the seasonings from the brisket and may decrease flavor. I always do fat side down.

---

I agree that fat up doesn't cause gravity to pull fat and moisture INTO the interior of the brisket, but I believe it does allow some fatty moisture to remain ON TOP of the brisket to keep the bark more flavorful.

I don't see how fat up would "separate the seasonings from the brisket and reduce flavor" any more than fat underneath rendering and immediately dripping off the brisket into the smoker from upside down, taking some seasoning with it. Seems logical to me that way would be more likely to remove seasonings.

I always apply my rub a day in advance of smoking to dry brine and allow the salt to penetrate through osmosis. This gives the salt, pepper and other seasonings a chance to really adhere to the meat and help form a crust during smoking.

The one possible advantage I can see to fat down is maybe it helps insulate the bottom of the brisket for smokers with heat rising from directly below as mentioned. But even then, I personally think if there is a difference it's very minimal.

I personally believe if you've selected a good brisket to begin with (which will have a lot of internal fat) and trim it properly so the smoke and seasonings can better penetrate the meat, it doesn't matter which side is up. I'm certainly open to being shown the error in my ways and always willing to try new things to improve though.

A lot of comments, statements and advice on this thread are excellent. At the end of the day you have to find your own place and most of it comes down to the meat, rub, tenderness, etc…

That said, I have won hundreds of cookoffs and two World Championships since 1996 and I am still winning today. There are many ways to skin a brisket. Consistency is key!

Aaron Franklin says fat cap up as heat rises. He's making the fat cap insulator for a more even cook.

Base it exclusively on the location of the source of heat.

So I did fat cap down to ~175, wrapped, then did fat cap up to 200. Ended up being one of my better smokes. Very good smoke ring and bark. Will do the same thing next time to see if it was just luck.

Great topic again. I'm doing fat down tomorrow. Wrap at 165 then up to 200. The meat is deckle removed. I'll let y'all know how it turns out but it won't be until Tuesday.

Up.