Do You Smoke A Brisket Fat Side Up Or Down In An Electric Smoker
Camila Farah
While the brisket is settling to room temperature this is your opportunity to prepare the smoker.
The reasons are not as much for protecting the meat but for the next four reasons listed below. Fat side up is preferable especially if you use a horizontal offset smoker as the heat source is mostly from the top. In most cases your heat will be coming from underneath your smoking racks in which case you ll be better off placing your brisket fat side down. Flipping the brisket can tear the fat and release excess moisture from the meat using a different take on the flip idea one enterprising cook using a vertical smoker puts his brisket fat side down on the lower rack above the water pan.
This is because the firebox in the smoker is offset to one side placing the heat source almost horizontal to your meat. This is not true. We are here to answer the question once and for all. Because the fat is on the bottom when it melts it will not wash the seasoning away and the bark retains all the.
There is also a drip pan full of melted beef fat. However cooking brisket fat side up is not a complete no no. If you have an offset smoker you can place it fat side up. Cook brisket fat side down.
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Load wood chips and fill the box with either apple hickory mesquite or cherry chips. If you are smoking a brisket in a masterbuilt electric smoker or pit boss etc then you want the fat side down even though the heat is gentler than a tradition fire based cooker. Then he places the trimmings on the rack above it to let the fat melt and drip over it as it cooks. Check your brisket periodically to prevent the unprotected bottom from drying out.
Flavor preference will vary per person so this one is up to you. 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. Most of the time the fat side down team have got it right. Why many believe the theory that when a brisket is cooked fat side up the fat renders and naturally braises the brisket.
Most people prefer to cook brisket fat side up since they think that the fat acts as a shield by protecting the meat. Next turn on the smoker and adjust the temperature. If you use a log burning offset smoker or any other smoker wherein the heat comes from above cooking fat side up is the way to go.
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