Smoking Briskit Fatty side up or Fatty side down?

It would depend on the type of smoker, I do fat down in my ceramic because all the heat comes from the bottom. I tried fat up once and I felt it dried out a bit compared to fat down.

quote:

---

It would depend on the type of smoker, I do fat down in my ceramic because all the heat comes from the bottom.

---

Good point. A lot of variables on smoking. Each pit cooks a little different. Depends on where the heat is coming from. In General you place the fat towards the heat or to the side with the greatest air flow to protect the meat. You will probably have to do a little trial error with your pit to see . . so when we eating?

you put the fat toward the heat to insulate. too may people put their fat cap up because "thats what franklin does" when they re smoking on a WSM or pellet grill, without understanding that on an offset, the heat comes from the top where what they are smoking on, it comes from the bottom.

Doesn't matter in a pellet grill, will always come out great.

quote:

---

Which do you prefer and why?

---

Fat side down toward heat. Dry top helps create better surface bark

Don't be surprised if that brisket cooks faster than you think.

Fat facing the heat source, however that may be in your smoker.

Fat up in an offset to get the best bark and presentation. I'd still go fat up in a reverse flow but flip the point except for the ones closest to the firebox maybe. Reverse flows can get the lean side with radiant heat depending on design.