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TIL brisket fat cap should face the heat source, not away from it
So I've been smoking packer briskets for about two years now and always put the fat cap up because my grandpa said it keeps the meat moist. Last weekend I tried it with the fat cap down on my offset smoker for the first time after reading a random comment on another forum. The flat didn't dry out at all and the bark on the bottom was way better than usual. Has anyone else noticed a big difference depending on which way you point the fat?
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wendysanchez1h ago
Oh man, that reminds me of the time I forgot to trim my brisket at all and just threw the whole thing on fat side up because I was running late for a party. The fat cap was so thick it basically turned into a giant chewy skin on top, but the flat underneath was actually the juiciest I ever made. I still trim now but sometimes I wonder if I'm overthinking it, haha.
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