Brisket Fat Side Up or Down? | Traeger Grills
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- Опубликовано: 22 июл 2024
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#BBQtruth: Cook brisket fat-side down. 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 will not keep the brisket moist if cooked fat-side up so remember to always cook your brisket fat-side down.
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Actually fatside up or down is contingent upon where your heat source is coming from. The reason why this guy says fatside down is because he’s using an electric pellet smoker, which if you are the heat source is coming from the bottom so you want fat cap down. In Aaron Franklins video with Master Class, he states fat side up because the heat off his off smoker is coming from the top. Also, he puts the fattier, thicker cut of the brisket facing or closer to the direction for the heat source. So fat cap up or down is based on your cooking element.
Thank you for brining some nuance and color to this argument.
Facts
I go according to where the heat source is coming from. I find with Traeger grills the heat is directly underneath the brisket. In order to not over cook and dry out the flat, cooking with the fat side down works best.
I see you everywhere commenting on bbq videos! That’s cool......
x1000. Fat side up on a traeger dries it out. Ive made this expensive mistake a few times.
I’ve always done fat side up but I’ve read quite a bit about this fat side down or towards the heat. Tempted to give it a try
That's what I always do. Fat side down and they come out perfect and tasty every time. Thanks!
And all this time i thought you put the fat side towards the heat source. So sometimes down sometimes up depending on the type of cooker. But hey what do i know.
I'm smoking my first brisket today and this was the final tip that I needed. It's only a 3lb brisket and smoking with a tube on a gas grill. Wish me luck!
I would say look at the comments you will see majority people in the comments say other wise. That said keep it up and be open to learn from smokes. Took me about 5-6 briskets before I felt it was a 9 out of 10. I did get practice on pork ribs and beef ribs then beef plates to feel like I should tackle a brisket. Good luck!
@@TinyFartBubbles It came out great thanks!
What I find interesting is, JUST watched another video from TraegerGrills saying fat side up..... so at this point, I would guess it’s personal preference
This IS a traeger Grill video and he says FAT SIDE DOWN.
@@buddycarroll9641 Yeah but technically they are both posted by Traeger Grill.
does this work with lamb
Tell that to Aaron Franklin
Franklin’s cooking with an offset smoker, not a pellet grill. Big difference in how the heat renders the fat.
@@charlesarnold6812 agreed
Fat side up for me on ma traeger I’ve tried fat side down n it just wasn’t that good
Gonna trust Aaron Franklin on this one.
I cooked two briskets with fat side down, first one cooked for 12 hours, the second one with an internal thermometer at 9 hours. Both had internal readings of 200 degrees when pulled, both were wrapped tightly with foil around 2 hours before pulling, and both were tough and dry. Friend of mine said fat side up will help. Going to try that.
Brisket should be sprayed every 30 mins until it hits 170, then tightly wrapped until roughly 200.
I cooked mine at 225 fat side up and I let it wrest for 2 hrs it was the most juiciest brisket ever
It's been a year so I'm assuming you've made some progress on your brisket cooks but don't just go by temperature as for when to wrap and when to pull it. You gotta look and feel the brisket to know when it's time to wrap and pull it off when it's probe tender. Some briskets that'll be at 195 or as high as 210. Depends on the brisket. Are you adding any moisture to the foil when wrapping?
Franklin is a fat side up guy. He's pretty successful.
Mad Scientist BBQ agrees fat side down in a Traeger. I've not tried it this way. Fat side up worked marvelously for me last brisket i smoked in my Traeger. Folks should know Aaron Franklin's BBQ is 100% offset smoker, so he's speaking from very little experience when he makes recommendations about pellet smokers.
Its personal preference my guy
Depends how much I had to drink, I woke up after a good night drinking & damn brisket was on its side held up with sticks on each side, I looked at it & said WTF. Needless to say don’t do side ways up style, 😂 things we do while drinking smh
Then why in the world do we use olive oil to cook with food🤔🤔🤔🤔🤔🤔
caramelization, if you're using olive oil you're probably frying or roasting for a fried crust, not smoking or braising for a smoky crust
Fat side down means you better spray that bad boy every 45 min after the first 3 hrs.
Sorry, fat side up is the way to go
If they would just be honest 😕
Tried this, fat side down killed my brisket.
No. You killed your brisket cause you suck.
In a pellet grill I actually do both! I'll start fat side down on the lowest setting to impart as much smoke as I can in the first 2 to 3 hours depending on the size
Then I flip to fat side up and smoke at 225 to 250 the rest of the way, make you second guess if it came from a pellet smoker and not an offset.
I agree. Never trust a skinny cook.
fat side up! baste the meat!
It should be fat side up. The fat will block moisture from escaping upwards. It will help it be moist. When the meat side is up then all the water evaporates before you can create a hardened crust that seals some water thats left in the meat
Edit: Traeger, your chef is a bum
Makes sense. Tried it both ways and I've never had a bad brisket.