Smoke

[trailboss]

First time to smoke brisket. Fat side up or fat side down? Or does it even matter?

Trailboss

[Rack Ranch]

Up

[RedRaider323]

Up

[BlackHogDown]

Low and Slow, fat up for "Juice flow" Lol
Fast and Hot, fat down for "protection" from heat to prevent drying … In theory

http://discussions.texasbowhunter.com/forums/showthread.php?t=474942&highlight=detailed+brisket

[Walker]

Doesnt matter

[Daniel32]

cook time is 1/2 up.....1/2 down


Honestly i think it all comes down to personal preference

[BolilloLoco]

Fat down.
Or up.
Dont matter.

[Leaverrite]

Personal choice, but I like up. Work with your smoker and orient the fat to block the hottest part.

[Jaybo31]

Doesn't matter really. I do mine down just because of the way my heat flow is.

[woodsbound]

I don't think it really matters all that much, but I do mine fat side down for the first hr amd a half then flip fat side up the rest of the cook. My theory is that it helps the fat heat up and start to render quicker while down, then bastes the meat while fat side up the remainder of the cook

[GrapeApe]

Up or down doesn't matter, just don't cut it all off. That is the best part of a brisket, the nice fatty burnt ends.

[The Crippler]

Is it from the right or left side of the steer?

[Burnadell]

Either way, John. The fat juice does NOT run down and penetrate into the meat. It will simply run off the sides.

[Wayno]

I always do 3 hours with fat down, then wrap it for 3 hours. When it’s done, nothing is charred, and it is sitting in juices.

[BigL]

Either way, John. The fat juice does NOT run down and penetrate into the meat. It will simply run off the sides.

This. I prefer it down to drip away instead of running down the outside and protect the meat for the occasional spike in temps when I add a stick or two.