Smoked Brisket Fat Side Up or Down: Does it REALLY Matter?
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- Опубликовано: 25 авг 2024
- Is one way REALLY better than the other?
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This is probably one of the most contesteted arguments among brisket loving fanatics so it probably depends who you ask.
On the one side you have your staunch offset cooks that swear it HAS to be fat side up but not everybody cooks on offset smokers.
Then you have the other crowds that cook on many different types of cookers - including pellet grills. Each crowd has it’s hardcore believers in how to cook brisket and barbecue in general
All right so whose right and who's wrong? Let’s cook two briskets side by side, both briskets are choice grade, both are the same brand and bought on the same day from the same box and both seasoned with the same rub and no binder and cooked in the same cooker at the same time.
This man’s mustache and accent are GOAT status.
I’ve only been cooking on a pellet smoker. Before I used to think fat side down protects it. But my last two briskets doing fat side up and leaving it pretty much the whole cook and wrapping in foil at the very end with tallow (Goldees method) has produced the best bark and final product. I am team fat side up now!
Will definitely try fat side up, doing a brisket tonight on my pellet smoker, and I always did fat side down.
250 degrees?
205 for 14 hours, or until the bark is set.. then wrap with Tallow and Butcher paper, immediately rest it overnight, or at 160 in a warmer/oven for 8 hours. 🧠🧠 you'll thank me later @JESTERSFALLS
I'm a little late to the party, but my thinking is that it really depends on your smoker. If you're cooking on a drum where the heat is coming from underneath the brisket, you'd benefit from fat down. Or if you're on a typical homeowner COS cheap offset smoker which is AFAIK (almost) always bottom up, you'd benefit from fat side down, point towards the firebox. OTOH, if you're fortunate enough to have an offset that cooks top down like most of those we see from the typical youtube pitmaster, fat up point towards the firebox is what you'd want. The idea is the fat layer will protect the bare meat from the blast furnace effect of a convection cooker. The other thing is, by blasting the fat cap with the convection heat, it will render better and result in the "sugar cookie bark" which is so delicious but otherwise hard to acquire. Thanks for the vid!
I've done my own tests with fat up/down as well. I like fat up - low and slow. The finished product is always a little juicier, more tender, more flavorful, and the bark rules. My theory is the fat is constantly basting the meat throughout the cook rather than dripping from the bottom. It also allows for a better bark via low and slow temp controlled caramelization. Loving your channel, sir!
I totally agree, as well the marbling is a PLUS 👍🏻
Wow!!!! Thanks to ALL of your brisket videos as well as seasonings….. our first brisket cooked today was absolutely surreal!!!! We are not natural cooks and the brisket we had wasn’t too great but what was left after trimming was shockingly phenomenal! Can’t thank you enough!!!! 💯👍 BTW, all we had was a Weber grill and some probes. 😱💜
Great job!
@@ArnieTex I love the fat side up with a low and slow
Just like when I lay down, fat side up , lol.
🤣
😂😂😂😂😂
I absolutely love your channel and this video was amazing both in content, and personally, for timing. Cooking our first brisket tomorrow and can’t thank you enough for this video and your seasonings! We love ‘em! ☺️👍🍻
Good luck with your inaugural brisket cook! It's very satisfying when you get it right! MuleKicker BBQ
Thank you April, patience and consistent temperature is key with brisket, check out my other brisket videos too. Good luck
@@ArnieTex Thanks so much! BTW, we always use your “flippity flip” line. You and your Mom teach us so much and make us smile 🥰
I love watching Arnie. He seems like a Tio you’d love to hang around
Thanks Arn! I'm a fat down believer too, and even though everything is the same between both hunks of meat when cooking 2 concurrently, they never seem to turn out the exact same. Low and slow then wrap seems to please the crowd every time. Most folks won't know the difference between a great brisket and a good one, they just appreciate good food. Nice video, keep teaching us!
Fat Side up, Low and Slow is the ticket! I do them ibn my pellet grill and they are moist, tender and great bark. The burnt ends are highly sought after! Thank You Arnie!
I think in my 38+ years of smoking briskets I've only smoked one fat side down on a Char-Grill offset smoker. All of the rest have been fat side up. I think it does depend on the smoker as well. I've smoked on Weber Kettles (best result), several different types of "store bought" offset smokers, and my Backwoods Fatboy Smoker (cabinet water smoker) that we use for competitions and catering. While the Fatboy can smoke several at once, I prefer my Weber 22" and 26" kettle grills with a charcoal/wood chunk snake, the bark comes out so much better, even with wrapping in foil or butcher paper. Just found your channel, always good to add another BBQ person's tips and tricks to my viewing rotation!
I agree with low/slow and fat cap up. I took a day long class with a local pitmaster who professed that is the way to cook a brisket texas-style. I went one step further and used a yellow mustard base as a binder for the SPG and my barks have come out really well. FWIW: I use a Camp Chef pellet smoker and get really good smoke and flavor.
thanks so much; this’ll be my second time smoking a brisket! I’m a lover of the charcoal style! much love ArnieTex!
Thanks. I always learn something from watching your videos. I would think that as the fat renders that it sort of does a self basting of the meat below as well when cooking fat side up.
Drooling over here in South Georgia!
I think you are on point with why fat side up makes for better bark. If time allows, low n slow should look more 200-225 (about 10 hours). Then 275-300 to finish (last 2 hours).
Great test. When you cook with fire, you learn something all the time. I start fat down at about 350 for maybe an hour. Get the juices going. Then I flip it for 30, 45 minutes. Then I wrap it, fat side up, drop the heat to about 250, until when it feels right to the touch it usually comes out perfect. I enjoy your videos. Thanks 👍
My man always putting out great contents
TY my brother, cheers
Very well done. I'm going to try fat side up on my pellet smoker, but I'm using the middle rack instead, so it won't get to hot from the heat shield. Much obliged 👍
I am so glad that I found your channel ! I am going to binge watch every video. I love your style. Do you sell the rub, seasonings, merchandise ?
Great information Arnie. I’m actually doing my first brisket as I write this. I have a Weber summit charcoal smoker. I’m actually flipping it over like you did in your other brisket video. Hoping for the best! 👍
Great video! I have smoked a lot of pork butts fat cap up and they always turn out amazing! Getting ready to throw my first ever brisket on my pit and wasn't sure if the fat cap went the same way. A quick 2am "ask siri" lead me to your video. After watching to the end I have decided 2 things: A: it's not to early for a beer, and B: I am going to trust my experience with my pork butts and go fat cap up!!! You earned a subscriber tonight, Sir!!! Thanks for such an informative video!!!
I was thinking the fat up brisket would be better because the rendered fat would baste into and over the brisket, but overlooked the other reasons you gave. You came to a very well thought out conclusion. Nicely done!
Arnie, I wish was yours's and Terry's prima! I would love to be invited over for brisket and all that delicious cooking! 🤣🤣 I have a small Weber. I have BBQ'd but not at the level you have. I'm still learning glad I found your channel for inspiration! We live in Austin were going to Big's Meat Market in Buda this weekend to buy your WOW & OG seasonings. 😋😋😋
Haven't been to Franklin yet (I get impatient). 2M in San Antonio was one of my favorites from my last BBQ pilgrimage. Central Texas has it going on with brisket and I'm bringing it back to Missouri.
I’m doing a brisket tomorrow in my pellet smoker and I’m going to try fat up! Can’t wait
Great vid and honest opinions on so many questions. You are world class my friend and I appreciate all the years of knowledge you shared 👍🏼✌🏼
From my experience and understanding, it depends on what you're using to smoke the brisket. For example, if it's a green egg, then the fat side down helps to protect the meat as the heat is coming from directly underneath vs. an offset.
Much Love from Houston…
Caught you using your soon to be released brisket rub! Tell me I’m lying -😂
Thank you for doing this test. Very helpful
Thanks for showing this
Love this video! Going to get my first smoker in a few weeks and cannot wait to try this out 👍🏽👍🏽👍🏽
First pellet brisket here, taking your advice, fat side up 225. 🤞 Thanks from Colorado.
New to the smoking game, never bbq'd before. Man, the fat side up is the way to go along with low and slow!
I always bbq fat side up low n slow
Gravity pulls the moisture downwards through the meat
Hell yes it matters! Fat side up. That is where the flavor comes from. It moisturizes the meat.
I cooked an 11 pound brisket yesterday and it was the first time I cooked it fat side up. It turned out very moist however I didn't put enough seasoning on it. Everyone loved it and one person said it was the best brisket she ever had. I think I will stick with fat side up.
Yummy!! What time is dinner? My dad and brothers have always smoked it fat side down, but they also wrapped them in foil while cooking. Then getting the bark on before done. I am looking for a good tamale recipe, hope you have done one. I am picky about my tamales. Love your channel Arnie.
I start my brisket at around 550 with the fat side down for about 45 minutes to an hour to sear the cap. I then make an aluminum boat flip the brisket to the fat side up then bring the temperature down to around 300. At this point the brisket bastes itself. One the brisket has about an half an hour left I pull it and wrap the whole brisket. I take the juices from the brisket and make a clear BBq sauce.
That Thumbnail looks so interesting, versus what it actually was 😍
250 fat side up. 270 after butcher paper. I've done this experiment a few times now. I agree with you 100%. And I did fat side down for a very long time. Just like you. Experimented during pandemic. Completely changed my mind. Always better.
Great comparison. Personally, I've only done fat side down once, and was good but not impressive. Had a buddy who did fat side down on a gas grill, and almost burned the porch down lol. I do also like to do the foil boat (CHUDS) method.
I love Chud but I was doing that 10-12 years ago before I knew how to make videos lol.
I've always been a fan of fat side up and low temp (try to keep it around the 250 mark)
I usually do fat side down and then flip when I wrap it. Today I’m trying the fat side up all the way through because I have defintely noticed my bark has been underwhelming. Happy Texas Independence Day!
I usually do the same. How did it turn out staying fat up even during/after wrapping?
Great video!
Ive tried both on my kamado joe and for me it seems slightly better with the fat pointed towards the fire box (down) BUT it may possibly be because it was a select brisket the one time I tried it fat side up.. so im gonna try it on a prim and see what happens. it could also be because of where the heat comes from in different set ups like in some offsets vs kettles and kamados is why there is so much variation in the up vs down thing.. Idk just a theory... either way gonna give it another try with a prim today.
I think you're on point!
Thank you!!!
Thank you for the video! That fat side up looks amazing, but I have a question. I have a smallish 4 rack vertical gas smoker, the "burner" & wood tray (I use chunks & chips) is @ tthe bottom below the food racks, which puts it directly under the food. Do you suggest I do my meats fat sid up or down?
This is a great question I’m hoping someone can answer. I have a Masterbuilt gravity smoker and the heat comes directly from the bottom as well. I tried fat side up once but couldn’t get any of that fat to render, and the brisket just turned out dry in the end. So typically I do fat side down to get it to render and then when I wrap I put meat side down. Looking for an expert to give some advice on smokers where the heat comes directly underneath, as unfortunately I don’t have the budget to do multiple brisket experiments 😅
Aaron Franklin has his meat cooking on lockdown :-)
Fat side up has always been my go too!
Fat side down is what we do in competition for that sexy smoke ring. Fat side up is what I do at home on my pellet smoker
For whatever reason, I start fat side down. Half way through I wrap and set back fat side up.
Fat side up and a steady temp of 275’ has produced some tasty briskets for me
Shout out for Panther City, DFW has 11 of the top 50
As a newbe to Brisket I’m just looking for the juiciest product.
Okay, you got me. I've been wrestling with this question for some time now. I think I will stick with the fat side up. On my smoker, it seems to give me what I want. So why change?
I'm a well seasoned ugly drum smoker. But I won about 75lbs of brisket from work 👌 and have never done it due to how long it can take. I'm about to do it this weekend. I plan fat side up and going at about 225-240. 50/50 coarse pepper and kosher salt for rub spritzing every few hrs with apple juice. That all being said I don't plan to serve until next day should I keep in butcher paper until reheat and unwrap or just keep in paper I'm worried about bark I'm thinking a 3-4 hr reheat with unwrapping 1 hr into reheat. And the remaining will let the bark harden back up.
250-275? I gotta try that. I normally do 180 over night, then 225 for 8 more hours
I think at this point it is obvious fat side up, but even a random average brisket if not overcooked and dry is just the BEST. There are many ways to do it, and perhaps nobody has the "perfect method", you don't get repeat customers for decades just cause of a name. Even Terry Black's, Franklins and say Snow's are all top notch, if they did not put out a consistent great product (mainly brisket and beef ribs), they would not be in business anymore, supply and DEMAND. That is the USA. Great video.
Fat side up low and slow is the way go for me on my Traeger.
Damn that looks so good
I have an Oklahoma Joe's, no side smoker. Makes it really challenging to run a brisket and maintain a fire and temp. Any advice Tio Arnie? Saludos from Edinburg
Always about fire control, just the right amount of charcoal / wood and air flow between the inlet and outlet. Takes trial and error, every cooker is different so you learn by practice and practice, just keep cooking and making adjustments till you get it to run the way you want.
Great video. I have also tested the fat side up and down methods. Fat side was much better. I have always believed in low and slow. I smoke mine at 225°. For around 9 hours or so. Depending on the brisket. I don't use temp pin. I go by how the fat is rendering. Usually around 175° interior. I take my trimmings and place them in an aluminum pan and also smoke the trimming into a smoked tallow. When I wrap, I use unwaxed butcher paper. I pour some of the tallow onto the brisket when I'm wrapping it. I place brisket back into the smoker fat side up and cook until my pin goes in like butter. About 4 or 5 more hours. Which is around 203° to 205°. I then pull brisket and place in toaster oven on 150° for 8 hours. The brisket is a hit everytime. My friends and family and coworkers all want me to cook brisket for them. Lol. Thanks for sharing. I enjoy watching your videos.
Thank you!!
Have you ever tried a hybrid of this? Cook fat side up @ 275 til it reaches the stall or roughly 165 degrees then wrap and up the temp to 320 or so?
yes! fat down first then fat up, makes great brisket but not as barky
Anything BBQ is low and slow. No question. Fat side up because as the fat renders it flows through the meet.
If you would have wrapped them up together at the same time. The one cooked fat side down wouldn't have been over cooked.
FAKE NEWS! lol, every brisket is different, it was over cooked because I left it in too long, sometimes I lose track of time doing too many things. If I have wrapped it sooner it would have cooked sooner too and maybe been even more overcooked. Tnx for your professional opinion though lol.
i cook everything fat side up. where you get the black gloves, i need some
Amazon
@@ArnieTex thanks buddy
Ive always Fat side down, hot and fast since 2005. I can only imagine the mess/clean up cooking a brisket Fat side down!😂😂 no thanks. Great video however👍🏾
Morning Arnie question what do you spray on the brisket ?? An how long do cover brisket after it is done ??thanks
Thats just Ozarka water, rest time depends when its ready, one hour minimum, longer is better, I like 3-4 hours
Hello Arnie thank Boss, just started watching your show ...Awesome lots of resources Fantastic...keep it up Boss..Have a Great Day ...an have a Cold on me, maybe a shot of Tequila....take care
Fat cap down you yourself said it was more moist
Hey Arnie, Do you spritz when smoking a turkey?
Only baste turkey with regular butter, jmo
@@ArnieTex ok thanks 👍🏼
I flip my brisket. Come fight me.
That works marvelous too
I always made fatside down but today for New years im do fatside up
What did you use to season it in this episode?
my own brisket rub blend thanks
@@ArnieTex hurry up and put a brisket rub up for the public😎 I own your other two I love the wow
Flip your meat you get an equal roast
Arnie what internal temp do you cook your briskets to?
Anywhere from 198 to 214 internal, so many variables including cooking temp and whether it's a competition or backyard brisket. 203 is considered a more or less ideal temp for most cooks cooking at 225-300 degrees, but again all briskets anbd cookers are different too.
I am just cooking a backyard 6 pounder for me the wife on my Traeger Timberline.@@ArnieTex
Team Fat Side Up
🔥🔥🔥🔥🔥🔥🔥💯💯💯💯
that's some damn fine looking brisket!
Meat up will get crispy n hard
Everything that guy just said was bullshyt.....thank you....🤭🤭🤭 Great video 🇺🇲
What did he say that was bull shit?
@@darkevilfish My cousin Vinny court scene lol 🇺🇲
Thank you sir. Very nice video. Very informative.
Lot of it has to do with talent. Guys/gals cooking 25-100+ briskets a day who last are all about feel and appearance. Plus weather. Humid days vs dry. Freezing vs 107° August day. Also lot of them using only prime grade or wagyu. Panther City, Truth, Daynes Craft, Cattlack, Goldee’s, others leaving Franklins in their wake. And at $25-30+ a pound you better get it right.
Hi, I USE this on my BRISKET 12 Lbs , and is come out GREAT and TASTY: Is MSG same as Ajinomoto?
A popular seasoning and flavor enhancer, AJI-NO-MOTO®, an MSG (monosodium glutamate) product, is the purest form of umami, the fifth taste, altogether different from sweet, salty, sour and bitter. AJI-NO-MOTO® is widely used to intensify and enhance umami flavors in sauces, broths, soups and many more foods. used for meet cooking _ Aji-No-Moto (味の素, "essence of taste") is the trade name for the company's original monosodium glutamate (MSG) product, the first of its kind, since 1909.
When I go to Texas I gotta visit your house 1st man to get some good barbecue.... Every episode is 100% juicy..🫡
You'll never want to leave.
I'm a big fan of your show man good job I wish we had some of that barbecue out here in Arizona...