fat cap up vs fat cap down

[oh1bullitt]

I can see benefits and downfalls of both when smoking a brisket. What are yalls preferences?

[BradM]

Up

[Hines57]

I cook smoke fat side down .

[oh1bullitt]

But WHY do you smoke up vs down?

[BradM]

So the fat renders through the meat and keeps it juicier.

[bcoop]

Fat side up, as Brad said, you want it to render down through the meat to keep it juicy. The only pro I see to fat side down, only applies if you are using a vertical smoker. I see no other benefit, and even then it's circumstantial.

That said, I've never smoked fat side down. I'm very traditional, however.

[Lone Sailor]

So the fat renders through the meat and keeps it juicier.

Fat can't penetrate the meat. It can, however, help seal the outer layer to keep moisture locked in.

[Hines57]

I cook fat side down because it puts a layer between the meat and direct heat due to my smoker. Alot of people still say that cooking fat side up actually runs down through your meat but most of the flat meats this is not the case as it just runs off the sides. We have time for alot of stupid testing and arguments at work with this sort of shit so the only way for us to prove each other wrong is start grilling or smoking. I still see it better for me to put a layer between the lean meat and the direct heat just in case but it really has alot to do with your smoker. Do you have any pics? You can type it in on any search engine and it's a non stop debate so I guess it's really your personal choice and setup . Either way I'm eating when brisket is involved . If you search BBQ forums you will probably see the phrase a hundred times that your meat is not a sponge and cooking fat side up just runs off the side.

BTW what time will it be ready to eat? I got 65 pounds of corned beef brisket I need to start knocking out

[2165 Turbo Rail]

I was told a couple days ago to smoke with fat down because....

You know when you cook burgers and the fat starts coming up to the top of the patty.... Same concept. I haven't tried it yet but it sort of makes sense because I've noticed the burger far before.

But Hines explanations makes sense too and would probably be good in my new electric smoker

[Hines57]

I'll bring the ribeyes and loin strips.

[FreightTrain]

I've got two fatcaps pointing upward right now as we speak. So that should tell you how I do it.

[Hines57]

If more of y'all were local I'd load up a smoker and drag over a 100 pounds of meat that I'm sure my wife would love me to clean out of the deep freeze and do some "scientific testing"

[Lone Sailor]

I'll bring the ribeyes and loin strips.

I'll see your 2 primals and raise you 4, and half a case of Bud Light.

[2165 Turbo Rail]

If more of y'all were local I'd load up a smoker and drag over a 100 pounds of meat that I'm sure my wife would love me to clean out of the deep freeze and do some "scientific testing"

I'm local!

[Baron Von Crowder]

Fuckit man, Ive got PLENTY of room at my shop, we need to have a DFWM BBQ pitmaster cookoff.

Best part is, we don't have neighbors to piss off at 3am.