Fat Side up vs. Fat Side Down for Smoking Brisket
There are many great debates in the world of barbeque. Everything from the best regional style to the proper heat source is up for discussion any time that grill masters get together. One of the other long-time arguments is the proper method for preparing brisket. Here are both sides of the argument between fat side up versus fat side down for smoking brisket.
Fat Side up
Many argue you should prepare your brisket with the fat side facing up. The belief is that the fat will drip down, adding moisture to the rest of the meat. Smoking the meat this way can shield it from the heat, keeping it even all the way through. Preparing it fat side up will also help to eliminate more of the fat content than if it were cooked the other way.
Fat Side Down
There are just as many pitmasters who will argue for smoking your brisket fat side down. One of the biggest benefits to this is the extra smoke exposure for the meat, which adds flavor to the brisket. The meat is also able to form bark easier, which can also add to the moisture and flavor of the meat.
Finally, some try to settle the dispute between fat side up versus fat side down for smoking brisket by trying to do both. While this does cook the meat more uniformly and creates a more even bark, there are other problems created by trying to flip the meat. One of these issues is the possibility of the meat getting stuck on the grill grate. Another is the risk that the meat can tear, releasing the moisture that you are trying to smoke into the meat.
If you are searching for expert advice for your next smoked brisket, look no further than Vincent’s Meat Market. We are the authority on all things meat, offering great advice and service to go along with the best butcher shop cuts in all of New York City. The next time you want to buy lamb, turkey, beef, or pork, come check out the best meat market in all of The Bronx.