So I flipped it over and the fat started dripping down and moistened the sides. Many of those who say brisket … It sounds like solid science, but the fact is that it’s a complete myth (source). 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. Con: There are two kinds of heat inside your smoker. Now, there are lots of people winning big prize money in major barbecue competitions with the fat side down, and there are still others who are flipping their briskets every two hours. Near the box, fat side down. You are also exerting pressure on the meat, forcing moisture out. On other barbecue forums I have read where competitors prefer brisket fat side down in order to maintain the bark - fat up and the presentation side is in contact with the grate thereby preventing the formation of a uniform bark. Flipping the brisket does even out the exposure of the meat to heat. While how much this actually matters is up for debate, the right way depends on your smoker setup. Fat Side Down. The two major professional users of fat side up are Arron Franklin and Ryan Heger. Radiant heat will dry out meat quickly. Although, you should … If you didn't flip the brisket but did baste it, you would get a much more moist brisket. Staff member. M. MartinB TVWBB Pro. Go. Cover tightly with foil or a lid, and place into a 300-degree oven. There is also a drip pan full of melted beef fat. Meats with a fat side are always cooked with the fat side up. Tuning plates, fat side down anywhere in the smoker. The argument is that this will meat into the meat, making it more juicy and delicious. "Uppers" cook fat side up so the fat will render and baste the meat...Sounds logical. The other is that the fatty run-off that drips into the water pan or hot coals will create smoke. Seasoning the brisket directly before you braise it helps the salt to penetrate the fat and get deep into the meat. FAT SIDE UP. By … How does meat placement affect barbecue? I actually overcooked it and ended up making chopped brisket, as it was OVER tender. There is an ongoing debate among barbecue cooks about whether brisket should be cooked fat cap up or fat cap down. Flip and rotate your brisket at least once during the smoking to even out the exposure to heat. Aaron Franklin places his briskets fat side up because his cooker has more top heat than bottom heat. Point towards firepot side. So with that said, how do you smoke your brisket on the SmokeFire? Table…, Injecting marinade into your brisket is one of the best ways to improve the moisture, texture, and flavor of your…, Want to cook one of the barbecue world's most iconic meats? Brisket fat side up or down: Whipping up the perfect brisket. Airflow inside any smoker is uneven and letting the brisket sit there in one position the whole time will cause part of it to dry out simply because of this unevenness. And you read this right–no seasonings. Pull the edges of the foil up … Don’t skip salting the beef, but hold back on salting the onions or braising liquid. 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. One of the many things I love about barbecue is that there is always debate about the best way of doing things. Meat can’t absorb fat, and instead it will funnel it to run off into the drip pan underneath your barbecue brisket. Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat. I used a pecan/cherry mix but any good smoking wood will work great for smoked brisket. Most of the time, the fat side down team have got it right. Get daily tips and expert advice to help you take your cooking skills to the next level. At the top, it's protected by the fat … 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. Joined May 10, 2019 Messages 184 Reaction score 40 Location Austin, TX. It’s important to trim a good amount of the fat off of the fat cap on the top of the brisket, but don’t trim it all off. The other part is called the flat, and is much leaner in comparison. A layer of fat found attached to the brisket is often called as a Fat side. Share on Facebook Share on Twitter. However cooking brisket fat side up is not a complete no no. For this reason, many seasoned barbecue fans prefer to separate them and cook them separately. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. Pull it as tight as possible. 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. Fat side up or down. Unsubscribe at anytime. When it comes to a classic beef brisket — that is, a dish of braised … For example, Aaron Franklin’s famous brisket recipe calls for doing minimal meat preparation and cooking the beef cut whole. In recent years I've taken to cooking whole brisket fat side down in the WSM, so when I spritz every hour starting at Hour 3 I'm spritzing the lean side that's facing up. If the fat cap is placed at the bottom of your brisket, you’ll be able to reap the benefits of the fat much better. Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. He has written two cookbooks. It also presents a problem for presentation. Each cut can be cooked differently. Smoking the meat this way can shield it from the heat, keeping it even all the way through. Get ready for the perfect cut of beef with…, Beef brisket needs a BBQ rub that will do it justice. Aaron recommends placing the brisket on the smoker fat side up. Thanks for your patience and all of your support. Con: Meat is not a sponge. Generously spray the brisket down with the apple spray. Derrick Riches is a grilling and barbecue expert. This might be a surprising question to hear for a newbie. Staff member . A general consensus in the professional world of brisket-burning is that the direction of the heat matters the most when deciding whether fat side should be up or down. For a comp brisket you'd want the meat side as your presentation side so fat down. Position it far enough in that you can fold the bottom edge of the paper (closest to you) completely up and over the brisket. Pro: By flipping the brisket over every few hours (typically two) and basting, you get the best of both worlds. Thread starter BigOlDOg; Start date Jun 12, 2020; Prev. BRISKET - FAT UP or DOWN. So what have we learned in the great debate? There is the heated air (hopefully smoky) convecting around the inside of the smoker and doing the majority of the cooking. 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. It will also wash away any seasoning on the meat, and won’t let you form a nice bark on it. The main argument comes from the fact that beef brisket has two parts. Another benefit is that the fat cap can act as a shield against direct heat exposure for the main meat of your brisket. I used a pecan/cherry mix but any good smoking wood will work great for smoked brisket. There is an ongoing debate among barbecue cooks about whether brisket should be cooked fat cap up or fat cap down. Combine the apple juice and apple cider vinegar. Pro: Heat rising over the brisket is the primary source of drying. Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. Smoking >> How To's & Guides >> Should You Smoke Brisket Fat Side Up or Down? The salt helps break down the beef’s muscle protein, draws moisture to the surface of the meat, and ultimately has a hydrating effect. 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. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Smoking a Brisket Fat Side up vs. The fat does melt from the heat but if the fat side has been kept up, the fat will simply run down the sides of the meat and go into the dripping pan. 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?). Thread starter primeone; Start date Apr 30, 2020; Apr 30, 2020 #1 primeone Administrator. But still very good. Pro: Heat rising over the brisket is the primary source of drying. If you need the fat to shield the meat from the fire, then leave it fat side down for the majority of the time. Tri tips and briskets are considered to be among the best cuts of beef for smoking. However, many experts prefer to leave them intact and cook the brisket whole. 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. Pull it as tight as possible. Putting the fat-side down protects the meat more, but it reduces the amount of bark. This is why you need to baste at every turn, to compensate for the lost moisture. Yes, it will absorb moisture (think brining) in small amounts as long as the circumstances are right, like a low temperature, salt content, and the right PH. Use part of the liquid called for in the recipe and simmer and scrape. These award-winning seasonings are all up to the job.…, Beef Brisket Injection: Best Recipe & Guide, How to Smoke Brisket (Recipe & Smoking Tips). The belief is that the fat will drip down, adding moisture to the rest of the meat. If you do have concerns about moisture retention, then you can try using a good brisket injection recipe. 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. Joined Apr 24, 2020 Messages 674 Reaction score 202 Location Panama … Brisket should be placed with the fat side facing down. Open the packet and slice the brisket on the diagonal and put it back in the pan. 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. Most smokers do not allow radiant heat to hit the brisket. I'm still learning and always interested to hear how others cook brisket. Remove brisket from grill, and wrap tightly with aluminum foil. Cover and refrigerate for at least six hours or overnight. Those who say fat cap up claim that as the fat renders it bastes the meat helping to make it more moist and tender. Add oak or hickory wood to the … Then foil wrap and more 225F until temp probe hits 203F, 3-4 hours. Trim your brisket. Finally, some try to settle the dispute between fat side up versus fat side down for smoking brisket by trying to do both. This action will wash off much of your spice rub. Some found the fat layer as distasteful and some as a delight. The reason for this is that the positioning of the firebox and direction of airflow will impact how heat is directed towards your brisket. After about 6 hours I checked on it and noticed the sides were drying out badly. Should we all turn our briskets over and go fat side down? Place that in a pan, being sure your brisket is resting fat side up. Con: Every time you flip your brisket over, you are dropping a lot of pooled moisture. If you have an offset smoker, you can place it fat side up. it does not matter. Top with onions. If there was any truth to the "fat side up to baste the meat," that would not be possible. Make Use of a Mop Sauce. If you are a meat or BBQ pro, you must have gone to the butcher to get your different meat cuts. I decided to mix it up a bit for this cook. 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. Because the fat is … Place the fattier point of the brisket closer to the fire. Fitting the paper snug to the contours of the brisket is essential, so keep every fold tight to the edge of the meat. I decided to mix it up a bit for this cook. If your heat is directly beneath the brisket, then turning the fat down will help protect the meat from the heat. Take the brisket out of the oven, and it should be tender to the touch. Ideally, flip and rotate your brisket at least once during the cooking. Place wrapped brisket, fat side up, on side of grill without coals. Wrapped w butcher paper at 10am. Keep the fat between the meat and the fire as much as you can. Pour your fave bbq sauce into–between–the slices and onto the top of all. This should also help the remainder of your meat develop an attractive bark across its surface. A lot of competition pitmasters aim to develop a beautiful bark across the surface of their meat, but having the fat placed on top and washing over the brisket will prevent this from happening. This is particularly helpful if the coals in your smoker are placed near your meat, and the shield can help keep your food moist. One is covered in fat, called the point. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. This is why most guides on how to cut brisket will advise separating the two parts. For large, normal sized packer briskets, you can expect it to take about 5-6 hours to reach 155-160°F which is the point at which some folks wrap the brisket in foil or paper. Salt & Pepper. Close grill cover, and continue to cook until a thermometer inserted through foil into brisket registers 200°F, about 2more hours. HoustonEgger Posts: 616. 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