If there’s anything I’ve learned after smoking brisket for over 55 years is to never eat potato salad or deviled eggs at a family bbq . Someone is going to suffer. On the serious note please , always, give the elevator speech about safe meat temperature. I wrap in paper. I do fat side down yet I put a pan of water between the firebox and the meat so I’ve never spritzed and I’ve never had a dry brisket. I start at 225 for 6 hours then 250 for 6 hours, then rest it for 90 minutes. Kudos to you young guys that are in the 21st century. I’m not too old to learn . Very good content videos with great camera work. For those of us with hearing issues please do a scroll with the name of the products that you use so we do not have to “rewind” four times or call my wife in who usually says, what now ? I’ve had my butt chewed so many times that she likes fat side up or maybe meat side down , hellfire , I quit caring , yet she still eats the brisket and gives me a kiss.
When I smoke on an offset I do fat side up and wrap fat side up. When I do it on the pellet grill cook fat down but the I wrap fat side up so it softens up that meat side. They come out closer in texture that way. But that’s just my personal preference. There’s no wrong way as long as you love the results
If u can get hard wood easily, enjoy fire management & authentic BBQ- then you are wasting time thinking about it. You are missing out on Fun & Flavors 😉. GET ONE ALREADY!!! You will Not Regret!! JMHExperiences
So I did a fat side up brisket for the first time 2 weeks ago because of your videos. Everyone asked where the smoke ring was because it was almost non existent. I didn’t have an answer for them. Now I do! Thank you for these videos. I’ve learned a TON! Hopefully I can make it down for BBQ School sometime soon!
Great fat side up / down comparison. I prefer meat side up in my offset. Comes out great every time. Matt, all of your rubs go perfectly with briskets and that's what I primarily use. Thanks for a great product.
The heat from my pellet smoker comes from the bottom so I do it fat side down to protect meat from the heat. A video showing both ways on a pellet smoker with heat from the bottom would be great.
Pellet smokers have a fan that moves the heat around equally just like convection oven would. So you don’t need to worry about the top getting more heat than the bottom. Cook how you like but I cook fat side up on my Traeger and it comes out perfect.
Like Joe said in the first video, I’m lazy and look for the easiest way through the cook. So all things being equal, fat side up and I don’t have to worry with spritzing.
Ultimately that’s what it comes down to, what works best for the person cooking it. Next time I do an overnight cook I’ll probably do fat side up so I won’t have to worry about spritzing.
Thanks for doing this comparison! I have always done fat side up and will continue after seeing your test! The Traeger Timberline 1300 puts a great smoke ring on meat so I'll stick with it! Thanks!
That's the traeger I just bought. I still prefer my stick burner though. There is something about a man making and controlling fire its truly an art. Big butt I do like the convenience of my traegy but I do it fat side down on the traeger because the flame is literally center of the brisket and it comes out great. I will not knock the traeger. Biggest butt stick burner for life though.
I just finished trimming and seasoning my first brisket. Gonna let it hangout for about 24 hours in the fridge and then it’s going on my Pit Boss tomorrow night to slow roll all night. I hope I don’t screw this up. I’ve been doing lots of research and these videos are very helpful. Thanks for sharing info with the rest of us.
@@Edible_Semtex_ well, I kinda messed up. Not bad but I could have done it better. Long story short, I had to leave it in the oven for a few hours to keep the temp right but that ended up drying it out a bit. Piss poor planning on my part and my hometown high school baseball team ended up in the State Championship game the same day. C’est la vie. I think under normal circumstances it would have been perfect. It still had great flavor but it didn’t meet my expectations nobody complained but me. LOL.
I understand the logic behind smoking a brisket fat side up. It has a basting effect on the meat while the fat renders during the cook. But on my smoker I have to cook fat side down because the heat comes mostly from the bottom going up. So this method, shields the meat from drying up and burning. My briskets have been all the better for it since. And that smoke ring is nice too 👍🏻
I have cooked my share of briskets but always fat side down simply for presentation. I’ve learned some thing here. I think it’s time for me to start cooking fat side up. Thanks guys!
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Love the vids Matt. One day I would like somebody to talk about what a “smoke ring” really is and that it is not directly caused by smoke. I can and have cooked a brisket in the oven and get a killer smoke ring. The chemistry of smoking deserves a video all on its own.
The smoke ring comes from NO (nitric oxide) & CO (carbon monoxide) from incomplete combustion. I would be concerned if I was getting a smoke ring from an indoor oven, especially if it was not properly ventilated. Your house could be filling up with hazardous fumes, I'm sure you'll be just fine though. But you can also get a smoke ring if you use curing salt in your rub. Maybe that's how your getting a smoke ring?
Well I did my first brisket on a GMG fat side down, as that's the "preferred" method for a pellet grill apparently. Cooked at 275 for roughly 12 hours to 203 internal. Came out fantastic, but compared to some of the local BBQ joints here in Ontario it wasn't as pull apart tender as you guys have also noted. So, the next one I do, will definitely be fat side up. I'll report when I do another.
@@Bear-pw7nu Honestly, no. Both we're fantastic and incredibly juicy. I think it's more myth than reality on which way it's cooked. Wrapped at 165 internal with butcher paper. Cooked to 203-212 internal depending on probe tenderness.
On my WSM I do fat side up on top rack and fat side down on lower rack.The juices from the top rack drop on the lower rack and I rarely wrap at all,if I do it’s paper.
@@steveyork8069 thank you for answering my question that I was about to ask. I will be doing my 1st smoke brisket and have an 18" WSM and wondering in how to cook two brisket, one on the top rack and one on the bottom rack.
@@pamelawalker9056 If you can fit them both on the top rack do that.If they won’t then just keep an eye on the bottom brisket it may cook quicker and you may want to rotate them.If I do wrap I wrap by the feel of the fat melting not by temperature.I want the fat to be rendered soft mushy state before I wrap.
I cook on a RecTec and I always cook fat side down. When I cook fat side up, the flat of my briskets take too much heat and will get crispy and hard on the ends. The RecTec's firepot is right in the middle and even with the heat shield, the drip tray, AND a BGE pizza stone over the heatshield, it still gets too hot there. And that's with me cooking a little below 250* and my brisket pushed all the way over to the side in my smoker.
I have the same issue brotha. Recteq 590 and I roll 225 all the way. Point is really moist but flat gets crispy at the bottom. I was wondering what was the issue.
I’ll actually cook around 190° with the extreme smoke function and let it roll overnight. Then wrap in butcher paper in the morning and turn the heat up. That’s the best way I’ve found to cook and it not get crispy.
I've never seen it done, maybe I've just missed it somewhere down the line, but has anyone ever done a rotisserie basket to hold a brisket flat and spin it for the first part of the cook? Would that give you the best of both worlds? Would it matter once wrapped, spinning or sitting flat? Just curious. Thank you for all that you do in teaching us and the amazing products we get to use to feed out families and others with.
Love the videos sir!!! I do have one argument 😁 the whole fat cap up or down. I have a 500 gal offset Stick Burner. I also use a massive heat management plate in the belly so it allows me to utilize my entire smoker chamber without scorching any meat. That being said, if I go fat cap up, I will dry the meat side that is facing the heat plate. If I go fat cap down and meat side up, that fat protects the meat from the heat source.........love the new pit sir💯
my thought on the subject and why I cook fat side up is because the fat will travel through the brisket as you cook it keeping it extra juicy and tender. Now I will say I have only cooked one brisket so far, so my opinion isnt worth much but that's my thought, the fat and juices wont travel upwards through the brisket if its cooked fat side down.
Matt/Joe Great video. I grew up on a side smoker and have always done fat side up. I now cook on a Treager and have done 3 briskets on it and have not been able to dial it in to perfection. They turned out ok and tasted good but I was not pleased as I have been in the past on other smokers. Recently I have had guys recommend cooking it meat side up, with tallow, using injections, etc. I will continue fat side up after watching this video. Both of the briskets look great. I look forward to the cooking with tallow video. Please do the treager vs big green egg vs side smoker vs barrel smoker that would be awesome.
Try meat side up and lower temp, like 225F vs the 275F you would do on an offset. Offsets bring heat across the top of the meat so it makes sense to go fat side up to protect it from the heat. Traeger is better fat side down as the heat source is at the bottom. It is apples to oranges and has to be based on what type of smoker you are using. Also tallow when wrapping in butcher paper is amazing..
@@agalvin1313 also depends on size of offset. On my small Wrangler- heat is coming from below as I have crisped up some meat on bottom when temps got too high. Fat side down works best for my setup. Longer smokers I would try fat side up first
Hey Matt, couldn't you say cook the brisket for the first 3 hours meat side up and then flip it over to fat side up for the rest of the cook to get the best of both worlds? I haven't tried it but I've heard that the smoke ring gets formed in the first 2 to 3 hours of the cook before the meat actually gets to a certain temperature. And after flipping it to fat side up you would still get that darker bark and more tender meat. Would love to hear your thoughts on that idea.
@@dustinworkman4272 Worked well. I did fat down, then fat up for the wrap portion. Then turned it back to fat down to cut. Had nice smoke ring to present. Not sure until I try again if I would get any appreciable difference putting it fat side up in the beginning, though.
My first brisket was fat side up. I got a beautiful, pronounced smoke ring, on top, just under the fat. And this was with a pellet smoker, without smoke tubes.
Ive been stick burning for 15 yrs still love it the most. I recnetly bought a traeger. The traeger is good but i jabe to say it is semi direct heat since the hot pot is rigjt under the meat with a small flame. For the traeger i prefer fat side down but stick burner fat side up. Im my humble opinions
Nice smoke ring but I’d go with the texture over looks.It’s like being stuck between a rock and hard place because a smoke ring adds to the presentation but is a firmer compared to the fat side up.
Great video. So meat side up produces a nice smoke ring. Why wouldn’t meat side down also have a nice smoke ring on the downward facing meat side? I would have thought any meat that doesn’t have a fat cap would absorb the smoke there no matter which way it’s facing. Thanks.
I cook meat side up in my Weber. I think in their (Weber's) BBQ guide it mentions the smoke and heat rolling off the round top on to the meat. It is about eating not presentation to a judge.
Hey, if you're going to do a "direct" heat use a WSM. I've always used that type and do fat side down. People do it both ways and argue the heat comes from the bottom put the fat down. Or...the heat is diverted and comes up the side and over the top. Put the fat side up. I'll do fat side up next but never thought about not having a smoke ring but I have never even think about a smoke ring until I cut into it and see it. You are correct, you can't taste it but people do freak out when they don't see one.
With out the heat management plate, the typical offset has heat that builds from the top down. With the heat management plate, your heat comes from the belly up
The thing about that though is clearly it didn't make a difference for flavor...if anything the meat in the flat seemed more tough per their taste. Smoke rings are for show but if they don't affect flavor then I think we're overplaying the importance of the ring.
I'm glad yall brought up the Pellet grills going fat side down. I honestly go fat side down on my Pellet grill bc it renders fat faster then meat side up. Let me know yalls thoughts.
I made my first brisket last week on my Pit Boss pellet grill. I got that same smoke ring with the meat side up. I was so happy. I let it go to 205. Too well for me. Next time, 165. Also, I put celery seed in my rub. It has nitrates that enhances the smoke ring. Tomorrow I'm doing a pork butt. Gotta slap it first, lol.
What temp did you smoke it at ? Pulling it that early is going to be a disaster . you have to get to the 198-203 range so the fats can render down properly.
I have a Pit Boss Sportsman Series 7 and have been thinking about this very issue you two are talking about at about 5 min in. (The issue of pellet grills and people going fat or meat up when using a pellet grill). I have done fat up the past few times, but I am considering trying meat up. I've noticed from doing racks of st. louis ribs and whole racks of wings in there, that the hottest part of the smoker is in the back wall (those little wings get pretty crispy back there in the corners of the rack). My biggest concern with meat up is that juices from the fat side will drop down into the water pan and I'll lose that flavor. I'm only 5 min into the video so I'll see the outcome here, but I just wanted to comment on how the smoker I'm using cooks. I have a brisket sitting in the fridge, so maybe meat side up kitty corner into my smoker is the next experiment for me. Edit - watching through the video, my question or observations is more about the flow of heat. In the offset, which way does the heat flow as opposed to an offset pellet smoker, or a vertical smoker? Now you're going to have to run this experiment with different cookers and heat source directions. Have fun! Keep it up. Love this series and the analysis of different methods!
I have cabinet smoker with the stack on the top. I cook brisket meat side up to protect it from the heat source as much as possible. I need to do fatside up and see what happens. If i had a traditional offset id probably cook it fastside up.
First and foremost, what I'm about to say is in no way, disrespect to these pitmasters. I have no doubt, they cook better than I do. However, as far as the smoke ring difference between the two in this video, it has more to do with the spritzing than anything. Nothing to do with fat orientation. Spritzing produces a more pronounced smoke ring, due to the collection and integration of gas molecules. It's been years since I did the scientific research, so I can't state the exact gases that "produce" a smoke ring off the top of my head, but it has to do with nitrogen and oxygen entering the meat. From first-hand experience also, I know that moisture on the surface of the meat in early stages, affects the visible smoke ring above all else. In my early endeavors, I spritzed heavily, at least once an hour. My briskets, even under the fat cap, would come out with a 1/2" smoke ring. I'm not saying this is the most desirable, it just looks good, as they pointed out in the video. As soon as I started spritzing less, or none at all, my smoke rings reduced considerably and proportionately. Spritzing also increases cook time considerably, and produces a more pungent smoke flavor. These are just my experiences, and I respect other barbecue cooks' methods as well. That's one of the greatest aspects of barbecue, in my opinion. So many methods, so many results. All in all, barbecue is just lovely!
I have a vertical smoker, and I still have always smoked fat side up. That said I tried hot and fast once and the bottom 1/2" of the brisket was like eating jerky, maybe meat side up would have worked better there??? But fat side up 225-250 is still just killer on the vertical.
I’ve cooked it both ways many times and I like meat side up just because it looks better when I slice it. IMO neither brisket is more moist than the other.
If you're on a pellet smoker meat side down is the best way to get a good smoke ring. Now that I have the new Camp Chef Woodwind 36 with the smoke box I can get a healthy smoke ring no matter which side I put up or down.
With a kamado grill, if you’re using a heat deflector, the heat probably will be more intense at the top, so fat up is the way to go. Same with a kettle. It’s drum smokers where you get more of the benefit of cooking fat down.
I love how the fat renders into the meat with all that smoke flavor!!!! Game changer, get you some beef tallow and set in a pan in your smoker amd smoke it at the end of smoking your brisket before wrapping pour it all over that beautiful delicious meat🥰🥰🥰🥰🥰🥰🥰 so good👌🏼👌🏼👌🏼👌🏼
The real answer is....... It depends. Specifically on your cooker. If you have an offset smoker like Franklin's BBQ and as shown here, heat will rise and fill the chamber. You want to protect the meat from all that heat, so you cook it fat side up. Conversely, if you have a traditional stick lighter/charcoal grill, fat side down all day long. That way the fat will cushion the meat from all that direct heat.
I see that this video is a year old; I have just recently gotten into smoking briskets. What a labor of love. I have an 18 pounder dry brining in the fridge. I live in Key West, Fl so I don’t always have the option of a prime brisket. Hence why I am doing a dry brine. We have choice mostly, unless I go to the butcher and order a prime. Beyond my means. Is the dry brine going to improve tender and juicy? I’ve smoked 3 choice briskets without brining. I use my Masterbuilt 560 gravity. My smoke ring is amazing….I’m tender-ish and pull apart-ish. Just trying to improve and work with what I’ve got down here. We are literally the southern most point; then there is Cuba 😳. Any advice is appreciated. 10:17
Excellent video. I don't have an offset and am a pellet grill plebe so would really like to know the difference with fat up/down. Though there is convection like with a offset generally the heat is still bottom up even with the diffuser and drip tray. Not sure if it makes a difference though. Thanks again for a great video.
Wish I had watched this before yesterday when I cooked a brisket fat side up versus meat side up for the first. Had awesome large smoke ring but the flat was dry. Never experienced a dry brisket until fat side down. Won't do it again!!
Just a thought, but maybe try smoking the brisket fat side down and then wrap it fat side up. Also, maybe smoke it meat side up for 5 hours and then go fat side up until stall temperature is reached.
what happens if you flip fat side up after your smoke ring and bark develop and then wrap fat side up aswell… maybe avoid spritzing but get a pronounced ring
What do you like to spritz with on brisket and ribs pulled pork. Apple cider vinegar mixed with water??? Thanks man great videos I'm just here going to school
If there’s anything I’ve learned after smoking brisket for over 55 years is to never eat potato salad or deviled eggs at a family bbq . Someone is going to suffer. On the serious note please , always, give the elevator speech about safe meat temperature. I wrap in paper. I do fat side down yet I put a pan of water between the firebox and the meat so I’ve never spritzed and I’ve never had a dry brisket. I start at 225 for 6 hours then 250 for 6 hours, then rest it for 90 minutes. Kudos to you young guys that are in the 21st century. I’m not too old to learn . Very good content videos with great camera work. For those of us with hearing issues please do a scroll with the name of the products that you use so we do not have to “rewind” four times or call my wife in who usually says, what now ? I’ve had my butt chewed so many times that she likes fat side up or maybe meat side down , hellfire , I quit caring , yet she still eats the brisket and gives me a kiss.
I like how everyone is still learning even though they are all Pitmasters and been doing this for awhile
That’s the fun part!
When I smoke on an offset I do fat side up and wrap fat side up. When I do it on the pellet grill cook fat down but the I wrap fat side up so it softens up that meat side. They come out closer in texture that way. But that’s just my personal preference. There’s no wrong way as long as you love the results
Yes sir! As long as it's good bbq! I'm always interested in how people do bbq!
I’m gonna give that a go sounds like best of both worlds
Yeah I have a Traeger. Love to see vid on that between Traeger and offset. Thanks
+1 here. Would love to see how they differ, doing fat side up and fat side down on both.
same!
Finally made my way to your store in Waxahachie today. Great products. Happy to support a family business like Meat Church.
Every one of your videos gets me 1 step closer to a new good offset.
If u can get hard wood easily, enjoy fire management & authentic BBQ- then you are wasting time thinking about it. You are missing out on Fun & Flavors 😉. GET ONE ALREADY!!! You will Not Regret!! JMHExperiences
There's the answer I needed. Always cook 2 briskets 🤣
I go for taste/texture over presentation any day. (But damn that smoke ring is pretty lol)
Well said
A great Brisket video... as always.
I like mine with fat side up as it provides a continuous basting effect with fat and flavor.
So I did a fat side up brisket for the first time 2 weeks ago because of your videos. Everyone asked where the smoke ring was because it was almost non existent. I didn’t have an answer for them. Now I do! Thank you for these videos. I’ve learned a TON! Hopefully I can make it down for BBQ School sometime soon!
I still get a huge smoke ring on the bottom. This video is misleading.
I'm loving these visiting Preachers!!
The associate pastors bringing the sermons!
Yes please try this cook on kamado or pellet smokers. Interested in the difference. I love this series
Would love to see a stick vs drum style smoker. Where the heat is at the bottom like you guys called about. Would be an interesting watch
Great fat side up / down comparison. I prefer meat side up in my offset. Comes out great every time. Matt, all of your rubs go perfectly with briskets and that's what I primarily use. Thanks for a great product.
The heat from my pellet smoker comes from the bottom so I do it fat side down to protect meat from the heat. A video showing both ways on a pellet smoker with heat from the bottom would be great.
Pellet smokers have a fan that moves the heat around equally just like convection oven would. So you don’t need to worry about the top getting more heat than the bottom. Cook how you like but I cook fat side up on my Traeger and it comes out perfect.
@RSXXX no, just a fan that stokes the pellet embers.
Like Joe said in the first video, I’m lazy and look for the easiest way through the cook. So all things being equal, fat side up and I don’t have to worry with spritzing.
Ultimately that’s what it comes down to, what works best for the person cooking it. Next time I do an overnight cook I’ll probably do fat side up so I won’t have to worry about spritzing.
Thanks for doing this comparison! I have always done fat side up and will continue after seeing your test! The Traeger Timberline 1300 puts a great smoke ring on meat so I'll stick with it! Thanks!
That's the traeger I just bought. I still prefer my stick burner though. There is something about a man making and controlling fire its truly an art. Big butt I do like the convenience of my traegy but I do it fat side down on the traeger because the flame is literally center of the brisket and it comes out great. I will not knock the traeger. Biggest butt stick burner for life though.
I just finished trimming and seasoning my first brisket. Gonna let it hangout for about 24 hours in the fridge and then it’s going on my Pit Boss tomorrow night to slow roll all night. I hope I don’t screw this up. I’ve been doing lots of research and these videos are very helpful. Thanks for sharing info with the rest of us.
How did it come out bud ? Doing my first one tmrw morning
@@Edible_Semtex_ well, I kinda messed up. Not bad but I could have done it better. Long story short, I had to leave it in the oven for a few hours to keep the temp right but that ended up drying it out a bit. Piss poor planning on my part and my hometown high school baseball team ended up in the State Championship game the same day. C’est la vie.
I think under normal circumstances it would have been perfect. It still had great flavor but it didn’t meet my expectations nobody complained but me. LOL.
I balance mine on its edge--best of both worlds!
I understand the logic behind smoking a brisket fat side up. It has a basting effect on the meat while the fat renders during the cook. But on my smoker I have to cook fat side down because the heat comes mostly from the bottom going up. So this method, shields the meat from drying up and burning. My briskets have been all the better for it since. And that smoke ring is nice too 👍🏻
Excellent comparison guys!
Matt, I’m really appreciating your content and the channel! Thank you sir
Thanks for being here Kev!
I have cooked my share of briskets but always fat side down simply for presentation. I’ve learned some thing here. I think it’s time for me to start cooking fat side up. Thanks guys!
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
I cook far side up, and am able to achieve a great smoke ring. But i also cook it lower and slower than most.
Excellent choice for a video series! This has taught me a great deal of information. Looking forward to part three!
Smoke 'em if ya got 'em. I'll gladly take either of those :)
I love seeing channels I’m subbed to in a different part of TH-cam. Is this what you do with your scraps Jay?
It's jayyyyyyy!
From Detroit Michigan, I was wondering about that, thanks i will continue to smoking it fat side up!
This videos are so great to see the difference about every step 👍
Love the vids Matt. One day I would like somebody to talk about what a “smoke ring” really is and that it is not directly caused by smoke. I can and have cooked a brisket in the oven and get a killer smoke ring. The chemistry of smoking deserves a video all on its own.
The smoke ring comes from NO (nitric oxide) & CO (carbon monoxide) from incomplete combustion. I would be concerned if I was getting a smoke ring from an indoor oven, especially if it was not properly ventilated. Your house could be filling up with hazardous fumes, I'm sure you'll be just fine though. But you can also get a smoke ring if you use curing salt in your rub. Maybe that's how your getting a smoke ring?
Get some PT Alpine fly bait to help with those flies! Loving the series, awesome video
Thanks for doing these differences. Looking forward to tallow info.
Yes, that rig is awesome. I’ve seen those smoke ring comments 😂 I’m also a fat side up
👊🏽
Well I did my first brisket on a GMG fat side down, as that's the "preferred" method for a pellet grill apparently. Cooked at 275 for roughly 12 hours to 203 internal. Came out fantastic, but compared to some of the local BBQ joints here in Ontario it wasn't as pull apart tender as you guys have also noted. So, the next one I do, will definitely be fat side up. I'll report when I do another.
Hey Shawn did you find a difference?
@@Bear-pw7nu Honestly, no. Both we're fantastic and incredibly juicy. I think it's more myth than reality on which way it's cooked. Wrapped at 165 internal with butcher paper. Cooked to 203-212 internal depending on probe tenderness.
Celery seed in your rub and you'll never lack for a smoke ring.
Helps Bark Build thats forsure
Never have done fat side up on my Traeger, but now i'm going to have to try it! Thanks!
Mill Scale for the win
Dream rig is right
Another great side X side cook
I cook on a WSM so I’ve traditionally cooked fat side down. I’m going to give it a try fat side up next time to see how it turns out. Great video!
On my WSM I do fat side up on top rack and fat side down on lower rack.The juices from the top rack drop on the lower rack and I rarely wrap at all,if I do it’s paper.
@@steveyork8069 thank you for answering my question that I was about to ask. I will be doing my 1st smoke brisket and have an 18" WSM and wondering in how to cook two brisket, one on the top rack and one on the bottom rack.
@@pamelawalker9056 If you can fit them both on the top rack do that.If they won’t then just keep an eye on the bottom brisket it may cook quicker and you may want to rotate them.If I do wrap I wrap by the feel of the fat melting not by temperature.I want the fat to be rendered soft mushy state before I wrap.
Matt2:
love the channel and the content which advances the evolution of flavor in our shared passion. Lawd have mercy, I believe!
Thanks Stan!
I cook on a RecTec and I always cook fat side down. When I cook fat side up, the flat of my briskets take too much heat and will get crispy and hard on the ends. The RecTec's firepot is right in the middle and even with the heat shield, the drip tray, AND a BGE pizza stone over the heatshield, it still gets too hot there. And that's with me cooking a little below 250* and my brisket pushed all the way over to the side in my smoker.
I have the same issue brotha. Recteq 590 and I roll 225 all the way. Point is really moist but flat gets crispy at the bottom. I was wondering what was the issue.
I’ll actually cook around 190° with the extreme smoke function and let it roll overnight. Then wrap in butcher paper in the morning and turn the heat up. That’s the best way I’ve found to cook and it not get crispy.
@MrPitblue80 ok this might work! So if I need it at 4pm the next day would I still put it like at midnight the day before??
“You’re not supposed to squeeze your meat but it’s so fun “ 🤣
Really would like to see comparison offset and pellet smoker. But they REALLY did look discustingly GOOD.👍🍻😁
I've never seen it done, maybe I've just missed it somewhere down the line, but has anyone ever done a rotisserie basket to hold a brisket flat and spin it for the first part of the cook? Would that give you the best of both worlds? Would it matter once wrapped, spinning or sitting flat? Just curious.
Thank you for all that you do in teaching us and the amazing products we get to use to feed out families and others with.
I've done rotisserie and it took 22hrs you have to evenly cook it and it came out dry in my opinion. You have to have the oven effect in my opinion
Great video and love that cutting board
No matter which way, I love my leftover brisket for home made corned beef hash
Love the videos sir!!! I do have one argument 😁 the whole fat cap up or down. I have a 500 gal offset Stick Burner. I also use a massive heat management plate in the belly so it allows me to utilize my entire smoker chamber without scorching any meat. That being said, if I go fat cap up, I will dry the meat side that is facing the heat plate. If I go fat cap down and meat side up, that fat protects the meat from the heat source.........love the new pit sir💯
my thought on the subject and why I cook fat side up is because the fat will travel through the brisket as you cook it keeping it extra juicy and tender. Now I will say I have only cooked one brisket so far, so my opinion isnt worth much but that's my thought, the fat and juices wont travel upwards through the brisket if its cooked fat side down.
Always watch Meat Church Videos!
Matt/Joe Great video. I grew up on a side smoker and have always done fat side up. I now cook on a Treager and have done 3 briskets on it and have not been able to dial it in to perfection. They turned out ok and tasted good but I was not pleased as I have been in the past on other smokers. Recently I have had guys recommend cooking it meat side up, with tallow, using injections, etc. I will continue fat side up after watching this video. Both of the briskets look great. I look forward to the cooking with tallow video. Please do the treager vs big green egg vs side smoker vs barrel smoker that would be awesome.
Try meat side up and lower temp, like 225F vs the 275F you would do on an offset. Offsets bring heat across the top of the meat so it makes sense to go fat side up to protect it from the heat. Traeger is better fat side down as the heat source is at the bottom. It is apples to oranges and has to be based on what type of smoker you are using. Also tallow when wrapping in butcher paper is amazing..
@@agalvin1313 also depends on size of offset. On my small Wrangler- heat is coming from below as I have crisped up some meat on bottom when temps got too high. Fat side down works best for my setup. Longer smokers I would try fat side up first
Hey Matt, couldn't you say cook the brisket for the first 3 hours meat side up and then flip it over to fat side up for the rest of the cook to get the best of both worlds? I haven't tried it but I've heard that the smoke ring gets formed in the first 2 to 3 hours of the cook before the meat actually gets to a certain temperature. And after flipping it to fat side up you would still get that darker bark and more tender meat. Would love to hear your thoughts on that idea.
I like this theory. Was thinking the same thing. Trying it out on a brisket today!
And at the end, I am going to flip it back to meat side up to cut and make that beautiful smoke ring present better!
@@edancummings7738how did flipping the brisket work for you? What was the end product?
@@dustinworkman4272 Worked well. I did fat down, then fat up for the wrap portion. Then turned it back to fat down to cut. Had nice smoke ring to present. Not sure until I try again if I would get any appreciable difference putting it fat side up in the beginning, though.
Great video. Loving the color shine on the Mill Scale.
We wiped her down with beef tallow.
Love these videos Matt! Keep it up sir, very interesting things happened when cooked upside down. Hey can y’all post a smoked turkey leg video next?
I done both way's and determined on my Pit Boss that Once the bark starts forming, I flip my briskets every 1.5 to 2 hours and spritz then also.
My first brisket was fat side up. I got a beautiful, pronounced smoke ring, on top, just under the fat. And this was with a pellet smoker, without smoke tubes.
Great video series!
Ive been stick burning for 15 yrs still love it the most. I recnetly bought a traeger. The traeger is good but i jabe to say it is semi direct heat since the hot pot is rigjt under the meat with a small flame. For the traeger i prefer fat side down but stick burner fat side up. Im my humble opinions
Nice smoke ring but I’d go with the texture over looks.It’s like being stuck between a rock and hard place because a smoke ring adds to the presentation but is a firmer compared to the fat side up.
Matt - loved this video. Can you do the same test on a pellet grill and see if the results are the same?
Great video. So meat side up produces a nice smoke ring. Why wouldn’t meat side down also have a nice smoke ring on the downward facing meat side? I would have thought any meat that doesn’t have a fat cap would absorb the smoke there no matter which way it’s facing. Thanks.
Always love these videos! Thanks!
I cook meat side up in my Weber. I think in their (Weber's) BBQ guide it mentions the smoke and heat rolling off the round top on to the meat. It is about eating not presentation to a judge.
Hey, if you're going to do a "direct" heat use a WSM. I've always used that type and do fat side down. People do it both ways and argue the heat comes from the bottom put the fat down. Or...the heat is diverted and comes up the side and over the top. Put the fat side up. I'll do fat side up next but never thought about not having a smoke ring but I have never even think about a smoke ring until I cut into it and see it. You are correct, you can't taste it but people do freak out when they don't see one.
I like the smoke ring but I also cook fat side up because I could be wrong but I think it is juicier but that is my opinion
Ok on my pitboss vertical I smoke mine meat up, when I wrap I put fat up to finish and rest.
With out the heat management plate, the typical offset has heat that builds from the top down. With the heat management plate, your heat comes from the belly up
Hard to argue with that beautiful smoke ring.
The thing about that though is clearly it didn't make a difference for flavor...if anything the meat in the flat seemed more tough per their taste. Smoke rings are for show but if they don't affect flavor then I think we're overplaying the importance of the ring.
@@SinisterMD I tend to agree. I was just commenting on how nice the smoke ring looks. You definitely don’t need it for flavor though.
@@Schooletto1776 but... The Ring is old school and a Beautiful Thing!!
@@2005Pilot Agreed!! 100%
When I had a Kamado, I did meat up because I felt that the bark was better. The bottom would be mushy if I did fat up.
I'm glad yall brought up the Pellet grills going fat side down. I honestly go fat side down on my Pellet grill bc it renders fat faster then meat side up. Let me know yalls thoughts.
I made my first brisket last week on my Pit Boss pellet grill. I got that same smoke ring with the meat side up. I was so happy. I let it go to 205. Too well for me. Next time, 165. Also, I put celery seed in my rub. It has nitrates that enhances the smoke ring. Tomorrow I'm doing a pork butt. Gotta slap it first, lol.
What temp did you smoke it at ? Pulling it that early is going to be a disaster . you have to get to the 198-203 range so the fats can render down properly.
Next time you are cooking the meat tmep to only 165? Let us know how it came out because that sounds to low???
Awesome videos as always!
I have a Pit Boss Sportsman Series 7 and have been thinking about this very issue you two are talking about at about 5 min in. (The issue of pellet grills and people going fat or meat up when using a pellet grill). I have done fat up the past few times, but I am considering trying meat up. I've noticed from doing racks of st. louis ribs and whole racks of wings in there, that the hottest part of the smoker is in the back wall (those little wings get pretty crispy back there in the corners of the rack). My biggest concern with meat up is that juices from the fat side will drop down into the water pan and I'll lose that flavor. I'm only 5 min into the video so I'll see the outcome here, but I just wanted to comment on how the smoker I'm using cooks. I have a brisket sitting in the fridge, so maybe meat side up kitty corner into my smoker is the next experiment for me.
Edit - watching through the video, my question or observations is more about the flow of heat. In the offset, which way does the heat flow as opposed to an offset pellet smoker, or a vertical smoker? Now you're going to have to run this experiment with different cookers and heat source directions. Have fun!
Keep it up. Love this series and the analysis of different methods!
Love the videos man
Would love to see the pellet smoker brisket video.
I have cabinet smoker with the stack on the top. I cook brisket meat side up to protect it from the heat source as much as possible. I need to do fatside up and see what happens. If i had a traditional offset id probably cook it fastside up.
First and foremost, what I'm about to say is in no way, disrespect to these pitmasters. I have no doubt, they cook better than I do. However, as far as the smoke ring difference between the two in this video, it has more to do with the spritzing than anything. Nothing to do with fat orientation. Spritzing produces a more pronounced smoke ring, due to the collection and integration of gas molecules. It's been years since I did the scientific research, so I can't state the exact gases that "produce" a smoke ring off the top of my head, but it has to do with nitrogen and oxygen entering the meat. From first-hand experience also, I know that moisture on the surface of the meat in early stages, affects the visible smoke ring above all else. In my early endeavors, I spritzed heavily, at least once an hour. My briskets, even under the fat cap, would come out with a 1/2" smoke ring. I'm not saying this is the most desirable, it just looks good, as they pointed out in the video. As soon as I started spritzing less, or none at all, my smoke rings reduced considerably and proportionately. Spritzing also increases cook time considerably, and produces a more pungent smoke flavor. These are just my experiences, and I respect other barbecue cooks' methods as well. That's one of the greatest aspects of barbecue, in my opinion. So many methods, so many results. All in all, barbecue is just lovely!
Very interesting and thanks for sharing.
Dropping that Tuffy knowledge. 📝 I’m all ears
I have a vertical smoker, and I still have always smoked fat side up. That said I tried hot and fast once and the bottom 1/2" of the brisket was like eating jerky, maybe meat side up would have worked better there??? But fat side up 225-250 is still just killer on the vertical.
Another great video and meal
Fantastic
I’ve cooked it both ways many times and I like meat side up just because it looks better when I slice it. IMO neither brisket is more moist than the other.
If you're on a pellet smoker meat side down is the best way to get a good smoke ring. Now that I have the new Camp Chef Woodwind 36 with the smoke box I can get a healthy smoke ring no matter which side I put up or down.
Good stuff fellas!
Love this series! Informational and love getting the guest cooks. And yeah, fat side up.
Love these vids!!! Has inspired me!!
With a kamado grill, if you’re using a heat deflector, the heat probably will be more intense at the top, so fat up is the way to go. Same with a kettle. It’s drum smokers where you get more of the benefit of cooking fat down.
Please do a video of the same thing on a traeger please!!!
My understanding is that you do not need to trim or only trim very little when you're cooking the brisket meets side up.
Meat up sounds strange. Fat side up or fat side down ahahahaha…loving the content!
I love how the fat renders into the meat with all that smoke flavor!!!!
Game changer, get you some beef tallow and set in a pan in your smoker amd smoke it at the end of smoking your brisket before wrapping pour it all over that beautiful delicious meat🥰🥰🥰🥰🥰🥰🥰 so good👌🏼👌🏼👌🏼👌🏼
When I see a steer I see a Ribeye then I blink and see a brisket! 👍
The real answer is.......
It depends.
Specifically on your cooker. If you have an offset smoker like Franklin's BBQ and as shown here, heat will rise and fill the chamber. You want to protect the meat from all that heat, so you cook it fat side up.
Conversely, if you have a traditional stick lighter/charcoal grill, fat side down all day long. That way the fat will cushion the meat from all that direct heat.
I see that this video is a year old; I have just recently gotten into smoking briskets. What a labor of love. I have an 18 pounder dry brining in the fridge. I live in Key West, Fl so I don’t always have the option of a prime brisket. Hence why I am doing a dry brine. We have choice mostly, unless I go to the butcher and order a prime. Beyond my means. Is the dry brine going to improve tender and juicy? I’ve smoked 3 choice briskets without brining. I use my Masterbuilt 560 gravity. My smoke ring is amazing….I’m tender-ish and pull apart-ish. Just trying to improve and work with what I’ve got down here. We are literally the southern most point; then there is Cuba 😳. Any advice is appreciated. 10:17
Do you have Costco? They usually have prime
Excellent video. I don't have an offset and am a pellet grill plebe so would really like to know the difference with fat up/down. Though there is convection like with a offset generally the heat is still bottom up even with the diffuser and drip tray. Not sure if it makes a difference though. Thanks again for a great video.
"You're not supposed to squeeze your meat, but it's.... so fun" That literally made me LOL! So great!
Wish I had watched this before yesterday when I cooked a brisket fat side up versus meat side up for the first. Had awesome large smoke ring but the flat was dry. Never experienced a dry brisket until fat side down. Won't do it again!!
Just a thought, but maybe try smoking the brisket fat side down and then wrap it fat side up. Also, maybe smoke it meat side up for 5 hours and then go fat side up until stall temperature is reached.
Fat down then wrap and go fat up for the remainder of the cook best of both worlds
what happens if you flip fat side up after your smoke ring and bark develop and then wrap fat side up aswell… maybe avoid spritzing but get a pronounced ring
“You’re not supposed to squeeze your meat..but.. it’s so fun” 😂
Those flies are huge lol! Great video
The joys of cooking outside in a hot Texas summer!
What do you like to spritz with on brisket and ribs pulled pork. Apple cider vinegar mixed with water??? Thanks man great videos I'm just here going to school