Brisket FAT SIDE UP or DOWN? The BEST method for smoked brisket
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- Опубліковано 23 лис 2021
- Should you smoke a brisket fat side up or fat side down? Here's my take on it. #Meater #Meatermade
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I love this channel and I’m always wanting to learn more about smoking meats and you help a lot in showing me how to smoke brisket better
Perfect explanation! Great video as usual 🍺
Great Video Yet Again , keep up with your informative info on smoking
Thanks Jason!
Great explanation. Thank you. I just experienced losing my fat side bark on my BGE. From now on will use a pan and maintain the water in it. Again, thanks.
Another great and informative video! I didnt know about the term “sugar cookie” bark but definitely know what that’s like. Can you make a video on maintaining the fire during heavy winds? I just had a hell of a time with my brisket cook but thank god I started a day early and had room for errors. The family is in for a treat. Happy Thanksgiving!
Definitely trying this next time. Thank you
Just started my smoking adventure on new WSM 22…my first brisket turned out amazing thanx to all UA-cam videos and particularly your channel… so my first brisket I nailed it doing the fat cap up method and overjoyed with the sugar cookie!
Thanx!
Amazing!
I was taught on "coals under" concrete pits that would hold 18 Shoulders each. Never trimmed anything until it came off the pit and was always fat side up. He used a SS spike for everything with the meat. After the fat starting "melting" he would stick that spike about 1 inch on beef and 2 on pork so the fat would seep into the meat. When I got into home cooking I destroyed a LOT of meat until I started experimenting. Good Vid...
Happy Thanksgiving, you have mentioned a cookbook in one of your other videos for bbq and smoking. Which one is it and what others do you recommend for a new pit boss owner like myself. Thanks
A big congradulations for achieving 40 thousand subscribers
I do a combo. 1st half of time fat down, then 2nd half fat up
My offset has a metal dampener to allow for more even cooking temps but that causes heat from the bottom. So I start fat cap down and flip it half way through. On my pellet I cook on the second shelf fat cap up and get amazing bark.
I have a offset smoker and been smoking fat side down not knowing this could be drying out the meat. But it makes sense 🤔 fat side up since offsets heat from above. Thanks for the knowledge.
This was interesting, thanks 👍
Before I got my OKJ Highlander, I would use a large aluminum tray, fill it with a few beers and place a cooling rack on top of the aluminum tray and would place my brisket on top (fat cap up) in my pellet smoker. Fat cap up is the way to go and with a bottom heat source smoker you have to get creative in order to cook with the fat cap up. Good video! Keep them coming.
Good idea!!
I have a reverse flow and always ask myself are the baffle plates hotter than the heat moving across and out?
Thank you BBQ Moses.
Great explanation 👌
How would you cook a brisket when you were using the electric smoker? I have a propane smoker like that one. Fast up or down?
Absolute perfection on this video my man. I have done a bunch of briskets on my pellet smoker with the fat down…..and it pisses me off that I can’t get the fat to render like an offset.
That said…I know I won’t ever be able to turn a pellet grill into an offset…but this weekend I am doing my first fat side up brisket and doing it high in the cooker to get the maximum convection across the fat cap, and now I will be putting a pan under it as well thanks to your insight👍 I am now subscribed.
Nice. I need to figure out a rack or something to lift it up in my traeger
Once in a while I'll still unironically listen to that album for nostalgia.
What's crazy is I just looked them up... *THEY JUST PUT OUT A NEW ALBUM THIS YEAR!*
*WTF?!*
🤯🤣
Haha I gotta look it up now
I do fat cap up/water pan below on a pellet smoker. Low and slow (12-14 hours (all day) at 190-220, then wrap in butcher paper and turn temp up to 230 to finish by early morning then hold at 165 until served). The results are outstanding. Never had a more evenly moist brisket than with this method and the fat is very nicely rendered.
How's the bark with this method? Seems like the water pan may not lend to a great bark idk
What would you recommend for the Hyland reverse flow? I feel like same concept but with the baffles across the bottom I’m now second guessing what I would do. 1st brisket coming up this weekend!
Fat side up in my opinion.
Great video.
Outstanding video
I use a camp chef pellet smoker i never had a super hard bark like the one u showed maybe i just found the sweet spot for the heat and timing and ive cooked briskets from 7 lbs to 16 lbs always had fat side up right on to the grill grates.
Every cooker is different for sure
Thanks bro!
Question; How do I cook a Brisket that has very little Fat Cap on it, on a Pallet Grill.
I love this channel! Especially since I have the exact same Oklahoma Joe’s longhorn smoker!! Always great to see how cool go with the same equipment!
So.... what are you supposed to do when you wrap and ur cooking fat side up? how do u prevent bark from getting soggy if ur wrapping with fat cap up?
Late to the party here, but I have a Traeger 575 Pro. I have been doing my briskets fast side down for the reason of not having space to get a water pan under my Brisket to protect it. I have seen in a more recent video of yours where you used the same smoker but put bricks and aluminum foil to modify your Traeger to be able to fit a water pan but to be honest I just can’t be bothered to go through all of that effort. What I have don’t with good results is cook fat side down to protect the flat due I the cook, but when it comes time to wrap the brisket I do so in butchers paper but finish the wrap fat side up. That way the fat that continues to render off helps keep the flat moist. Also the finishing, like how you do, occurs in my kitchen oven so the heat source is no longer directly beneath the meat but all around. I have found that this helps no protect the fat cap and whatever bark you were able to form on it while it finished so it doesn’t become a soggy unappetizing mess. Wondering your thoughts on this? Cheers from another Calgary Smoked Meat enthusiast.
Good plan! A foil boat works well too
I trim my brisket and put the fat in an aluminium tray on the lower rack and put my brisket on the top rack fat up. The fat tray diverts the direct heat as well as making me perfect beef tallow which I use when I wrap the brisket after I hit my internal temp. win/win.
Limp Brisket ❤️
i think it depends on your smoker, and where the heat is coming. I have a vertical smoker, smoke box on the bottom. I cook with the fat side on the bottom to get the fat rendered faster, and protect the meat from being scorched. with that said, one of the best briskets I smoked on that smoker was fat side.. up. im doing another this weekend, and im gonna go back and try it out. I do know, fat side up made me flat really dry, but that point was excellent.
For sure every cooker is so different!
@@SmokeTrailsBBQ so the brisket i smoked that weekend fat side up absolutely came out better. The crust came out way better, the more fatty portions werent wasted, also had better burn ends. i did end up redirecting heat below the brisket with 2 seperate pans, one with water below the flat, and one with my fat trimmings directly over where my fire box is. i think this is what will save my flat, which didnt come out dry at all
@@drownword that's awesome. I just did a fat side up test on my traeger with similar results
And the flat slices is what u turn in. Most important in my opinion. Fat side down for best looking and tasting turn slices, equals win
Good limp biscuit reference...
I always thought fat side down means better smoke ring when slicing can someone else confirm their thoughts?
So just to clarify, even if the heat source is coming from the bottom, cook fat side up and use a water pan to protect the meat side from the heat source?
Correct!
On my pellet grill I have had good results cooking fat side down then putting it back on fat side up after the wrap. I wouldn't call it "sugar cookie" but it does help keep the bark from getting too soft and washing off.
I could never flip a brisket.
Hey bro so this question is not about the video I figured to comment on the video you made last hoping you would see it. So yesterday I smoked a 12pd prime brisket , smoker ran 225- 250. After 8 hrs bark wasn't set and when I checked Temps...it was done lol?? I just don't get it...smoked with apple and pecan on my offset old Pecos . I'm not sure if I left to much fat on the top but I've only smoked 4 briskets this is the 1st time any of that has happened . Just curious on your thoughts..or anyone's who may read this. Thank you
What was the temperature and how tender was it? I'm wondering if your thermometer might be off. Second thing to check is was the temp actually 250 at grate level?
@@SmokeTrailsBBQ It was extremely tender, the brisket was done ya know. So I usually let my bark set and get through the stall before I wrap. When I checked I saw it was pooling on top so I said ok im in the stall, I checked Temps and It was at 195 and i was like what?? Haha I need to wrap but my bark isn't set and I'm at 195. So I didn't wrap and just finished it off. 1 thing I've noticed on my last 2 cooks, the turkey I smoked and this brisket..when I touched it it would leave soot on fingers bad. My hands would be black handling my food. Idk
@@SmokeTrailsBBQ so next cook I will check Temps at grate. Can't you use a potato and a probe for that?
@@gardentogether9298 yes you can use a probe. It sounds like the temp is higher
Great BBQ bible study in the Gospels of "The Brisket Fat Side". LOL! Very informative and affirming. Thanks!
Lol! Thanks man!
Fat cap up all, the way. I could not agree with you more. Even If the heat comes from the bottom, one can find ways to shield the bottom from
excessive heat.
Anyway you can make the BBQ Jesus image available for download?
Now you got my curiosity going. Now i feel the urge to cook 2 briskets to try both scenarios 🔥🎉👍
Let's do a deep analysis of your thinking: you are correct.
Has anyone ever flipped a brisket? Half the cook with cap up, the other half with it down (or vice versa)?
Heard of it but never tried it. I'm too afraid to mess up the bark on the top side
I usually do it vice versa (fat side down at first for that heat shield and then flip it fatty up when the fat starts rendering). I've only got that sweet cookie bark a few times though so completely down with what hes saying.
@@SmokeTrailsBBQwould make another video though.
This shouldn't even be a debate. Fat side up all the way, produces a far superior brisket. The juices from the fat, drip down and make a juicer brisket.
Let the debate begin!
Have always done fat side up because it just looks right
I agree it looks better
Wait did this guy call Daniel Vaughn, the lead editor of the Texas Monthly top 50, a blogger?
So after wrapping fat side down or up?
Up
Hold on to your fat caps! I'm also a big fan of GL 14yr and prefer it at the ready instead of inside the box. Recently I've been cooking fat side up on my Stumps Stretch vertical feed smoker. I watched BBQ Jesus' masterclass and decided to follow his technique and see if I could get similar results. Worked really well for me but I would like to sometime cook two side by side and compare. With the price of brisket out here I think it'll be a little while.
No no no Weber Smokey mountain heat comes up sides and the actual highest temperature would be between top of meat and dome lid now you have different scenarios no bowl bowl with water a dry bowl or in my case I have a round pizza stone I put on second rack kinds works like a kamado without the efficiency anyways my thoughts
Amen! Fat side up always
That's the way to go!
Welp. I'm hungry now.
Been saying this for years. fat side up!!!!
I once burned the shit out of a brisket fat side up on my Traeger. I now only smoke on my Kamado….
Fat side down 225 all the way till you pull it off. This way you still get your bark ,juice,and smoked flavor. Brisket be so tender that you can twirl a fork in it easily. Just my opinion.
Limp Brisket
Ok, how is this even a thought, wait is the earth flat and gravity not exist in canada?
I would trade a smoke ring for crispy bark any day 🤤
Where bbq did Jesus go?
Brisket @ bla bla dollars per a pound seems like one would be more concerned with protecting the meat rather than a layer of fat to eat? Educational tho.
Wrong! I will say before I watch lol!
Fat side up gang. Blood in blood out
What about reverse flow smoker?
Same concept