I'll be smoking a 10 lb brisket for a family gathering next Tuesday on my MES. Should I smoke fat side up or down? Should I score the fat before the rub?
you forgot about the scorchers...... i sear my scored fatcap bigtime. i dont know if i agree with the theory of having fatcap down and used as a shield like the space shuttle. your smoker is a controlled inviroment and should not have a heat issue which you need an insulation on the bottom. having the fatcap on top however, will act as an insulation on top and being heat rises will act as a blanket to maintain temps in slight downswings in temps in the smoker box which you will have in a charcoal smoker.. but thats just my opinion, i have seen many briskets made all ways which really all turn out great..... i think Dutch will agree with me there is only one factor that is key... make sure you have a left-handed brisket!!!There are "Uppers" ~~ "Downers" ~~ and "Flippers"
"Uppers" cook fat side up so the fat will render and baste the meat...Sounds logical. If your talking about the sides and ends. ~~ On the other hand if one is talking about the fat rendering and running down through the meat...Ahmmm No. Meat is not a sponge...The fat will run down (penetrate) to a depth of 1/8th to 1/4 inch..Not much more........
"Downers' cook fat side down to form a heat shield of sorts between the meat and heat source....(Think about the Space Shuttle) to keep the meat from drying quite so much ~~ It works well.
"Flippers" do both. Flipping one way... then the other to obtain "more even cooking" on some BBQ pits...it has it's place at times.
Over the decades I have drifted toward being a "Downer" ... Then again, sometimes, just for the hell of it...I flip it a time or two... always ending up in the "Downer" position.
So in your opinion...the fat cap on top acts a "blanky" to keep the meat warm and cozy during slight downswings in temperature in charcoal cookers...~~~ Never heard of that one!you forgot about the scorchers...... i sear my scored fatcap bigtime. i dont know if i agree with the theory of having fatcap down and used as a shield like the space shuttle. your smoker is a controlled inviroment and should not have a heat issue which you need an insulation on the bottom. having the fatcap on top however, will act as an insulation on top and being heat rises will act as a blanket to maintain temps in slight downswings in temps in the smoker box which you will have in a charcoal smoker.. but thats just my opinion, i have seen many briskets made all ways which really all turn out great..... i think Dutch will agree with me there is only one factor that is key... make sure you have a left-handed brisket!!!
and here i thought it would have been the left hand brisky that would a gotcha LOL!!!So in your opinion...the fat cap on top acts a "blanky" to keep the meat warm and cozy during slight downswings in temperature in charcoal cookers...~~~ Never heard of that one!
Originally Posted by erain
<Snip>..... i think Dutch will agree with me there is only one factor that is key... make sure you have a left-handed brisket!!!
Dave, it's no 'inside poke'-there is truth to the left side brisket being more tender than the right side brisket. The majority of cattle lay on their right sides so when they stand, the right leg does most of the work. Sure the left front leg does some work in standing but it doesn't carry as much of the weight as the right.Oh sure, just when I thought I was starting to get a handle on the mystique of "the Brisket" and now you gotta say something about the "Left Handed Brisket". I'm having enough difficulty trying to recognize what might or might not be a decent brisket, then you have to drop this on me........I truly hope that this is some inside poke in the ribs,.....we got another one on the ropes....... If not, I hope somebody gives us some pictures to help confuse us more.
I've never been afraid to ask the tough question. Just don't know if I can handle the answer......