fat side up or fat side down

Former Member

ok... first brisket tomorrow... got it at wal-mart and it's got a rub on it now... question is do i start with the fat side down or the fat side up?..... i tried the search, but couldn't really find a specific answer.... by the way.. i've got a 6# shoulder butt in right now... can't wait!
thanx
brad

7/23/014:14 PM

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Former Member

Rule of thumb is, fat side up. As the fat melts, it oozes (is that a bad word?) down through the meat, adding flavor and moisture.
What's north about North Alabama? North of what?
Good luck with brisket. Climb that plateau with conviction. acarriii

7/23/014:33 PM

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Former Member

north as in... about as north as you can get in alabama......only about 4-5 miles from the tennesse line... thanx for the advise
cya
brad

7/23/014:50 PM

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Former Member

Just a reminder to the new folks in the forum.

Don't forget to read the "brisket" archives (and others as well), especially:

Brisket 101

I've tried to put a lot of the basic info in there (and sometime when I get time, I'll update it with more stuff...)hope it helps.

7/23/015:07 PM

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Former Member

bamayote how did your first brisket turn out?
Jimbo

7/24/019:59 PM

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Former Member

man.. it turned out great... thanx for asking jimbo..... i pulled it at 197 degrees. some was pulled and some was sliced... i was able to keep the temp between 225 and 275.. i know that's a little high, but i was using an old gas grill i've converted and charcoal...
thanx for all the advice
cya
brad

7/24/0111:07 PM

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