And I can say, without a shadow of a doubt, it was absolutely the worst brisket I have ever done. Inedible trash.

Oh it definitely works for millions. It's how my pops does it. I've made plenty of bad brisket trying to learn how to make good brisket, but like I said, this was by far my worst. Not trying to knock the method. More of a self-deprecating post after an absolute failure where so many others find success.

It was a choice cut, and I usually get prime. Temperature stayed in a consistent 250 range (or that's what all my indicators told me). I didn't wrap it, and I never do. Fat down definitely protects the meat because the edges of my flat were freaking tree bark. Basically, the flat cooked way too fast, and the point didn't cook enough. Super chewy. I'll take any advice for the next time I try it this way.

I want the fatty side of the point at the hottest spot. That may be fat up or down. For me now it's placing a single brisket lefty 1/3 fat side down point toward middle, flat fat left.

I wrap and will then place the fat side up once wrapped in butcher paper.

Franklin has some videos about position based on airflow and smoker type.

The Dirty Sock said:

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Made my chili without beans and for some reason my brisket came out terrible

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That's because you forgot the onion soup mix.

HTownAg98 said:

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What kind of pit do you cook on? Fat down is generally better for direct heat cooking, as it protects the meat. Also, meat grading isn't an exact science, and you could just got a bad brisket. It happens. The other thing is you changed two of the variables, so it's hard to know which change caused it to be bad.

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I cook on a big green egg and did fat side up this past weekend and it turned out great. I started putting an empty pan under the brisket to catch drippings and I think that plus the deflector is plenty if protection.

I used to do fat side down on my WSM and Kettle but I now do fat side up. I also dont wrap in butcher paper anymore either. I do the foil boat method and have been happy with the results.

vmiaptetr said:

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Oh it definitely works for millions. It's how my pops does it. I've made plenty of bad brisket trying to learn how to make good brisket, but like I said, this was by far my worst. Not trying to knock the method. More of a self-deprecating post after an absolute failure where so many others find success.

It was a choice cut, and I usually get prime. Temperature stayed in a consistent 250 range (or that's what all my indicators told me). I didn't wrap it, and I never do. Fat down definitely protects the meat because the edges of my flat were freaking tree bark. Basically, the flat cooked way too fast, and the point didn't cook enough. Super chewy. I'll take any advice for the next time I try it this way.

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Vertical or offset smoker?

Have always understood fat side down for vertical and fat side up for offset

Makes a helluva difference in a pellet smoker, directly above the fire pot. Fat side down!

HTownAg98 said:

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What kind of pit do you cook on? Fat down is generally better for direct heat cooking, as it protects the meat. Also, meat grading isn't an exact science, and you could just got a bad brisket. It happens. The other thing is you changed two of the variables, so it's hard to know which change caused it to be bad.

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ding ding ding

oh boy

I have smoked brisket fat side up for years, and some have turned out so good that even with the insane standard I have for myself, I had to admit it was good. I've also had some turn out in a way that Dickey's would be ashamed of serving it.

Translation…it was the meat and not the fat side being up.