Myron Mixon's brisket tip finally clicked for me last weekend

I watched a clip of Myron Mixon saying to leave the fat cap on the bottom not the top. I always thought you wanted it up to baste the meat. So I swapped it around for my last cook and the flat didn't dry out at all. The bark was way better too. Has anyone else found that switching fat cap orientation changed their results?

3 comments

3 Comments

kimreed1mo agoMost Upvoted

Honestly a lot of stuff works better when you flip your approach upside down.

sammoore1mo ago

Fat cap up keeps moisture locked in, that's the only way I'll cook.

terrybennett1mo ago

Have you ever tried cooking it fat cap down instead? I was a die-hard fat cap up guy for years until I got tired of the top getting all dried out. Switched to fat cap down on a slow smoke and the bottom bastes the whole thing while the top stays tender. Ended up with way more even moisture throughout. Now I only go fat cap up if I'm finishing with a hard sear on the top. Give it a shot on your next cook, you might be surprised.