TIL I was burning my brisket fat side down for 8 years

I always put the fat cap down like everyone said. Then I smoked a brisket at my buddy's place in Kansas City last month and his came out way better. He asked why I was cooking fat side down and I said because that's what the forums say. He made me flip mine over mid cook and the difference was night and day. The meat stayed juicier and the bark set better. Anyone else try flipping halfway through or do you stick to one way?

2 comments

2 Comments

the_charlie1mo ago

Yeah man I was the same way for years, fat side down all the way. Then I tried starting with the fat up and flipping to the bottom halfway through and it turned out way better. The bark was way darker and the moisture just stayed locked in, no contest.

clairem471mo ago

oh absolutely this. i used to be a diehard fat side down guy because that's just what i read everywhere. but a few years back i watched a pitmaster from texas pop up on my feed and he did fat side up the whole cook. i tried it and honestly my bark was thin and the fat never rendered the same way. so now i do this thing where i start fat side down for the first 2-3 hours to protect the bottom from the heat, then i flip it fat side up for the rest of the smoke. the extra fat cap acts like a basting shield while the meat sweats and it keeps everything from drying out. the bottom still gets crispy but the top gets that deep dark bark. flipping is the way if you ask me, just gotta be gentle so you dont tear the meat.