Brisket fat side up or down in offset smoker

For a horizontal offset smoker or another similar BBQ that delivers heat from above the brisket should be. To avoid any potential drying of the meat I spritz with AC vinegar every hour or two. Wrap the brisket in pink butchers paper and insert a. This is not true. The brisket should be cooked fat-side down if the heat comes from below. But there are plenty of smokers winning in major BBQ competitions smoke their meats with the fat side down.

In traditional cookers fat-cap down got the general nod.

The fat will shield the meat from the heat and prevent it from drying out. On an offset smoker i always make sure the thicker point side is pointed towards the heat source to protect the thinner flat. To reduce the time your brisket cooks take it from the smoker when its internal temperature reaches approximately 150 F to 160 F. According to theories melting the fat cap on the brisket will baste it in moisture while keeping the meat from drying out. Oil and water dont mix in life or in BBQ and a brisket contains both oil in the fat cap and water in the red meat. In traditional cookers fat-cap down got the general nod. 11122020 Always know that the briskets fat side is supposed to be in direct contact with the heat. Always place the fat side of the brisket towards the heat source. 22092020 BUT - we use an offset smoker the smoke from our wood needs to travel a long distance before hitting our brisket. Thinks like species of wood chips rub mix etc. To avoid any potential drying of the meat I spritz with AC vinegar every hour or two.