I'm trying fat side down. My first time doing so. Any body ever do fat side down and what was the end result?
Original Post
Replies sorted oldest to newest
Yep. I've done fat side down the past several brisket smokes because some of the fine cooks here have recommended it. The brisket has turned out flavorful and moist. In addition to fat side down, quality of meat and FTC has also helped to produce a good end product.
Thanks for your input. I'll find out tomorrow morning how they turn out.
Fat side down is how we always cooked our briskets in competitions and at home. Always turned out great for us. Of course, I cooked with the brisket master, our own Tom!
Thanks for the kind words,but John knows that method came from all the fine cooks that tried to teach us over the years. 