Curious whether people prefer smoking with fat up , down or flip it?
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If I'm only doing one brisket it goes in the middle of the smoker fat side up.
If I do more than one brisket the bottom one goes fat side down and the rest of them go fat side up
If I do more than one brisket the bottom one goes fat side down and the rest of them go fat side up
I agree further I would not advise flipping meat 1/2 way through smoking ever.
@ Michael --
The reason being?
The reason being?
It would fall under the "work" category and outa the "kiss" category. Why do it unless it's critical?
The logic with many cookers is to place the fat layer where it helps protect the product from the direct heat.
With multiple level racks, the cooking practice may indicate that heat may rise to the top of the cooker and cook faster than mid level racks.
With convection cookers, practice could indicate some logic to flipping ?
With multiple level racks, the cooking practice may indicate that heat may rise to the top of the cooker and cook faster than mid level racks.
With convection cookers, practice could indicate some logic to flipping ?
There is a comp cook in the KC area that use to use pellets, that believed flipping the brisket during the cook helped set the bark better on the FEC. He has been known to do well in brisket cooking.