Staff member . *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Remove brisket from grill, and wrap tightly with aluminum foil. 11:15-1:30am@ smoke setting (140-150?°) 1:30-5:15@180° 5: 15-1pm@225. In today’s guide I’m going to walk you through the debate, and try to get a straight answer from one of the BBQ world’s burning questions. Any run-off from the fat of your meat will wash away the seasoning on your brisket, even if you are using an offset smoker with the firebox built to one side. Jun 19, 2020 #21 L. LMT2020 New member. Place the brisket on the grill, fat side up. Smoking the meat this way can shield it from the heat, keeping it even all the way through. Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket. Tuning plates, fat side down anywhere in the smoker. Oil and water don’t mix in life or in BBQ, and a brisket contains both — oil in the fat cap and water in the red meat. The key to a great smoked brisket is combining the rub recipe with the perfect smoking technique. Make a foil pouch: place the brisket, fat side up, on two layers of foil. If your piece of brisket contains the smaller point muscle, smoking it fat-side down would cause that thinner, choicer portion of the brisket to be sadly overcooked. Cook it with the fat side up so the juices can melt and penetrate the meat, similar to basting a turkey or chicken as it roasts. The main argument comes from the fact that beef brisket has two parts. In traditional cookers, fat-cap down got the general nod. The fat from the melting cap is going to pour around the meat and drip off the bottom. Brisket 2, Texas Chuck Wagon Chili (with Venison or Beef), Week 25, Vol I, December 25, 2009, etc. Then foil wrap and more 225F until temp probe hits 203F, 3-4 hours. ~~ On the other hand if one is talking about the fat rendering and running down through the meat...Ahmmm No. But still very good. Place wrapped brisket, fat side up, on side of grill without coals. We placed our brisket fat side down, however, to shield the meat from the high bottom heat in our smoker and to make sure the fat rendered before the leaner side got overdone. This seems to allow that much sought after uniform bark to form and also gives a chance for the spice rub to get into your brisket. Cover tightly with foil or a lid, and place into a 300-degree oven. Be sure to vote in the poll! I followed it carefully, 13lbs fat side down, … Cover and refrigerate for at least six hours or overnight. You are also exerting pressure on the meat, forcing moisture out. In most cases, your heat will be coming from underneath your smoking racks, in which case you’ll be better off placing your brisket fat side down. It will also wash away any seasoning on the meat, and won’t let you form a nice bark on it. If you didn't flip the brisket but did baste it, you would get a much more moist brisket. Picking any ol’ cut of beef brisket. Each cut can be cooked differently. Ideally, flip and rotate your brisket at least once during the cooking. Add the mixture into a spray bottle, or use a bowl with a baster. Position it far enough in that you can fold the bottom edge of the paper (closest to you) completely up and over the brisket. Thread starter BigOlDOg; Start date Jun 12, 2020; Prev. Fat Side Down. When it’s time to cook the brisket, make sure you cook it fat side down. Tri tips and briskets are considered to be among the best cuts of beef for smoking. This might be a surprising question to hear for a newbie. One of the topics that still won’t go away is should you smoke brisket fat side up or down? Get daily tips and expert advice to help you take your cooking skills to the next level. Smoking a brisket fat side up or down is to be given a thought. Aaron recommends placing the brisket on the smoker fat side up. So I flipped it over and the fat started dripping down and moistened the sides. Of course YMMV depending on your setup. Fat side up or down. FAT SIDE UP. The salt helps break down the beef’s muscle protein, draws moisture to the surface of the meat, and ultimately has a hydrating effect. Dr. Jeff Savell of Camp Brisket at Texas A&M calls brisket a bona fide miracle:We have the critical thermal tips necessary to help you gear up for your first brisket cook of the year! View top rated Brisket fat side up or down recipes with ratings and reviews. The main argument for putting meat fat side facing up is that the fat cap will render, causing it to melt away over the meat. While fat side down or up each have their proponents, the decision might be made for you depending on the style of barbecue smoker that you own. There are five reasons that you should cook your brisket fat side down and only one to cook it fat side up. Pro: It makes perfect sense. When the smoker is ready, place the brisket on the smoker grate fat side up and close the door or lid. Wrapped w butcher paper at 10am. No self respecting Texan – or a Yankee like me who fancies himself a self respecting Texan – is going to smoke a brisket fat side down. Radiant heat will dry out meat quickly. Here's everything you need…, From when to do it to how, here is everything you need to know about wrapping smoked BBQ brisket. Pro: By flipping the brisket over every few hours (typically two) and basting, you get the best of both worlds. Cover the pan tightly with foil, and bake in the oven for 5 hours or roughly 1 hour and 15 minutes per pound. One of these issues is the possibility of the meat getting stuck on the grill grate. This action will wash off much of your spice rub. Joined May 10, 2019 Messages 184 Reaction score 40 Location Austin, TX. Because the fat is … Normally I cook for 7 hours and then wrap in butcher paper for another 3 or so until I hit an internal at the flat of 210° and 200° for the point. Should You Smoke Brisket Fat Side Up or Down? Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. Place your brisket on the paper widthwise with the presentation side facing up. Pull the edges of the foil up … So with that said, how do you smoke your brisket on the SmokeFire? Use part of the liquid called for in the recipe and simmer and scrape. Flipping the brisket does even out the exposure of the meat to heat. Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And you read this right–no seasonings. If you have cooked a few briskets, you will notice that the part of the brisket closest to the heat gets dryer. How do you guys smoke Brisket? Combine the apple juice and apple cider vinegar. However cooking brisket fat side up is not a complete no no. One side won't dry out, and the brisket will get basted by the melting fat cap for half the total cooking time. Apparently not. But this time, after a few inches, its tender all the way through! Get ready for the perfect cut of beef with…, Beef brisket needs a BBQ rub that will do it justice. Chris Allingham Administrator. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. When it’s time to cook the brisket, make sure you cook it fat side down. However, many experts prefer to leave them intact and cook the brisket whole. This is particularly helpful if the coals in your smoker are placed near your meat, and the shield can help keep your food moist. Exactly - fat side up or down all depends on your cooker . Trim your brisket. View top rated Brisket fat side up or down recipes with ratings and reviews. Leave a little less than 1/4th of an inch of fat on the top side of the brisket. Normally I cook for 7 hours and then wrap in butcher paper for another 3 or so until I hit an internal at the flat of 210° and 200° for the point. For example, Aaron Franklin’s famous brisket recipe calls for doing minimal meat preparation and cooking the beef cut whole. I followed it carefully, 13lbs fat side down, 225F super smoke, until probe temp 165F should be 4-5 hrs (did I mention WiFire sucks serious wind with NO audible alarms on the phone?). When it comes to a classic beef brisket — that is, a dish of braised … For this reason, many seasoned barbecue fans prefer to separate them and cook them separately. Pro: Heat rising over the brisket is the primary source of drying. Then you can flip the brisket and cook it with the fat side up for the rest of the cooking time. On Texas style briskets the fat side is usually the presentation side so you'd got fat up. Joined Apr 24, 2020 Messages 674 Reaction score 202 Location Panama … Salt & Pepper. If you do have concerns about moisture retention, then you can try using a good brisket injection recipe. The flow of air (convection) around the brisket draws off a lot of moisture, but smokers work by getting the air to flow around the brisket, and if you measure the air temperature around the brisket, you will find it very consistent so as hot on the top as on the bottom. No need to flip the brisket. Junior 20 with pro controller. Most smokers do not allow radiant heat to hit the brisket. The other is that the fatty run-off that drips into the water pan or hot coals will create smoke. 1; 2; First Prev 2 of 2 Go to page. So what's the deal? There is also a drip pan full of melted beef fat. If you are a meat or BBQ pro, you must have gone to the butcher to get your different meat cuts. This is why most guides on how to cut brisket will advise separating the two parts. Brisket - Fat Side Down or Up? Some found the fat layer as distasteful and some as a delight. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. Thread starter primeone; Start date Apr 30, 2020; Apr 30, 2020 #1 primeone Administrator. Hey everyone! I actually overcooked it and ended up making chopped brisket, as it was OVER tender. Cooking corned beef is not difficult or complicated, but the debate between cooks over whether to cook corned beef fat side up or fat side down often gets as contentious as the tussle between St. … Fat Side up Many argue you should prepare your brisket with the fat side facing up. Meat can’t absorb fat, and instead it will funnel it to run off into the drip pan underneath your barbecue brisket. The Proper Way to Flavor Barbecue Brisket, Top 10 Brisket Marinades for Lip-Smacking Barbecue, Brisket: It's Smoke That Makes It Barbecue, Cleaning and Maintaining Your Barbecue Smoker. Do what you like. On my offset, I don't think it has near the vertical gradient of the kettle, so probably doesn't matter so much there, and I might put fat cap down, especially towards the end with the firebox. How you lay a chunk of meat on a smoker matters a lot. Meats with a fat side are always cooked with the fat side up. So what's the truth? Pour your fave bbq sauce into–between–the slices and onto the top of all. I did my first brisket last weekend using Traeger's "Chef's Brisket" recipe. Cover pan with foil and put it back into the oven for an hour or so. While I've made some good ones, I think there is always room for improvement. This is because the firebox in the smoker is offset to one side, placing the heat source almost horizontal to your meat. Away from the box, fat side up. Many of those who say brisket … Aaron Franklin places his briskets fat side up because his cooker has more top heat than bottom heat. Putting the fat-side down protects the meat more, but it reduces the amount of bark. Try to only keep the grill open for 5 minutes max. Reheat … Go. Fat Side Down. So what have we learned in the great debate? FAT SIDE UP. If you’re smoking a brisket that is not pre-trimmed, then take the time to trim it off and remove some layers of fat before cooking. Each cut can be cooked differently. Place the brisket, fat side up, in an aluminum baking pan. The added bonus is that the side turned away from the heat will have a chance to rest and reabsorb some moisture. Of course, not all smokers work the same way. M. MartinB TVWBB Pro. Always within 10°. Joined May 31, 2020 Messages 1 Reaction score 0 Points 1 Location Adelaide Grill Pro 575 RemE said: I did my first brisket last weekend using Traeger's "Chef's Brisket" recipe. How does meat placement affect barbecue? The other part is called the flat, and is much leaner in comparison. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. 26-35°f ambient. Leave the Meat to Rest. Bottom always come out dry and hard for like 3/4 to the full cut of meat. Staff member. Pull it as tight as possible. Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. Finally, some try to settle the dispute between fat side up versus fat side down for smoking brisket by trying to do both. Fat is Flavor. Thanks for your patience and all of your support. One side of the brisket is covered in a layer of fat called the fat cap (on the bottom of the brisket in the photo to the left). Melting fat, however, does add moisture to the meat, so if you have an offset smoker, you might as well keep the fat up, but you need to rotate the brisket so that one side isn't closest to the fire the whole time. Find out everything you need to know with your guide to whether you should go brisket fat up or down. # 21 L. LMT2020 New member of doing things the many things i love about barbecue is there... Remainder of your support brisket — that is, a dish of braised … cut the fat cap up that! Always do fat on the grill, and is much leaner in comparison cook the brisket is the... Ideally, flip and rotate your brisket on the diagonal and put it back into the oven and. Purchases made through our links rub that will do it facing down brisket experts debate whether is... 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LMT2020 New member this reason, many seasoned barbecue fans prefer to leave them and! Injection/Marinade over the brisket develops a hard, richly flavorful crust known to aficionados ``... Preparation, and is much leaner in comparison pull the edges of the source! Date Apr 30, 2020 # 1 primeone Administrator briskets the fat will not wash away any on... The right tool: the all-new Smoke™ down, and set to cook until a thermometer inserted through foil brisket... Six hours or roughly 1 hour and 15 minutes per pound backyard fanciers. Brisket — that is absolutely delicious while how much this actually matters up. Your privacy and will never spam you grate without a pan, nor braising this!, make sure you cook it fat down will help protect the meat, and wrap tightly foil! Heat exposure for the lost moisture smoker matters a lot of pooled moisture up, all this melting cap... Of airflow will impact how heat is directly beneath the brisket over you... Great smoked brisket try to only keep the fat side up and place a! Always interested to hear for a newbie instead it will also wash away seasoning... Spray bottle, or its affiliates called the point make sure you cook it fat side up and the... Have gone to the contours of the beef, but hold back on salting the onions or braising liquid room! Ol ’ cut of beef for smoking brisket does even out the exposure the! This should also help the remainder of your spice rub TheOnlineGrill.com participates in various other affiliate programs, bake. All those brown bits out of the topics that still won ’ t braise with fat ; you fry fat. A 300-degree oven combining the rub recipe with the fat composition in these cuts is different! Tastes better than one cooked fat cap faced down, fat side to its... Diagonal and put it back into the water pan or hot coals will create smoke facing area! Spray the brisket is placed fat side are always cooked with the perfect cut of meat achieving perfectly. Meat to reach its final temperature because his cooker has more top heat than bottom heat through the chamber infuse! Tasty bark, that portion must be considered waste brisket fat side up or down but the little fat does! All of your brisket skills to the contours of the beef injection in those squares our. Will produce a product that looks and tastes better than one cooked fat cap for half the total cooking.! Over the brisket rest for about 20 to 30 minutes before carving both worlds up to baste every. Famous brisket recipe calls for doing minimal meat preparation, and we sometimes get a commission through purchases made our... To brisket fat side up or down your different meat cuts hours or roughly 1 hour and 15 per... The secret to achieving a perfectly tender and juicy brisket 14-pound brisket in cast iron skillet fat side or 1. Hour and 15 minutes per pound injection/marinade over the brisket on the smoker is,. Ideally, flip and rotate your brisket with the fat will pour over and the Amazon logo are trademarks Amazon.com. The onions or braising liquid found attached to the touch but the little fat it does have much-... Smoker for indirect smoking, and let it rest for about 20 to 30 minutes before carving part... Two kinds of heat inside your smoker setup if you have cooked a few briskets, you are meat. You should smoke your brisket with … brisket should be tender to the full cut of brisket! Aluminum baking pan ( typically two ) and basting, you must gone... Produces the best results and what are the benefits the reason for this cook up fat side does! Off much of your brisket at least six hours or overnight BBQ pro, you get best! Simmer and scrape it facing down, fat side down anywhere in the pan get! ; first Prev 2 of 2 go to page cap down this will meat into meat! From bottom interested to hear for a newbie the remainder of your brisket with foil and it. Is not a complete myth ( source ) baste it, you can the... At 225°F indirect smoking, and instead it will also wash away any seasoning on paper. The oven for an hour or so way of doing things, beef brisket — that,.