<\/figure><\/div>\n\n\nWell, this can work to an extent. This is because whenever you flip the brisket over, the other side gets to reclaim some of the moisture that it lost. Thus, neither portion of the meat really dries out.<\/p>\n\n\n\n
However, if you do this, you will have to baste each side every time that you turn the brisket. This is because when the brisket is allowed to rest for a while, juices pool on top of it. When you flip the brisket over, though, you lose all of them. Therefore, you have to add moisture back in.<\/p>\n\n\n\n
There is also the fact that when you physically flip the meat, you are exerting force on it. This, too, causes it to lose moisture, increasing the risk of drying out the meat.<\/p>\n\n\n\n
Last, but not least, every time you open the lid of the smoker, you are causing cold air to rush in. This can mess with the internal temperature of the smoker. In turn, this can result in a longer cook or uneven cooking.<\/p>\n\n\n\n
The Final Verdict: Is There One?<\/h2>\n\n\n\n So, is one method better than the other for you?<\/p>\n\n\n\n
Well, as I have shown you, it is all about the smoker that you are working with. Using an horizontal offset smoker? Then, place the fat side up. For other types of smokers, the fat cap should be facing down.<\/p>\n\n\n\n
While this is certainly important advice for you to follow, I would consider your smoker as a starting point more than anything else. To really understand if you should have preference over one position or the other, you need to try both methods out.<\/p>\n\n\n\n
This is exactly what I would recommend that you do.<\/p>\n\n\n\n
Understand, a lot of the advice that you hear from pitmasters is for the competition circuit. Here, they have so many things to worry about from the way the brisket looks, smells, etc.<\/p>\n\n\n\n
When you are preparing a brisket for yourself or just your family, though, this aren’t issues for you. In fact, you may have an entirely different criteria.<\/p>\n\n\n\n
This is why I urge you to try switching between the top distinct sides for each cookout. This is the best way to decide which one works for you.<\/p>\n\n\n\n
Tips for Preparing Smoked Brisket<\/h2>\n\n\n\n Here are a few tips that you can follow to ensure that your brisket is as delicious and as moist as possible:<\/p>\n\n\n\n
Wrap the Brisket<\/h3>\n\n\n\n Have you ever heard of the Texas Crutch? It is a technique where you wrap the meat in foil or butcher paper several hours after the meat has been smoking.<\/p>\n\n\n\n
In most cases, this method is utilized because of the stall – a point at which the interior of the meat cooks at a slower rate. Wrapping the meat helps to raise the temperature and cook the brisket faster.<\/p>\n\n\n\n
This isn’t all that it does, though.<\/p>\n\n\n\n
When you wrap the meat, you prevent moisture loss. In fact, you make sure that the meat juices are trapped inside the wrapping. This results in a more moist brisket.<\/p>\n\n\n\n
Using the Texas Crutch will help you to enjoy a juicy brisket regardless of how you place your meat.<\/p>\n\n\n\n
It should be noted that the bark may not be as crunchy as you like it, though. You may be able to solve this problem by wrapping the brisket a lot later on.<\/p>\n\n\n\n
Check on the Brisket<\/h3>\n\n\n\n The worst thing that you can do when you smoke your brisket is to simply let the brisk sit in the smoker without any intervention. When you do this, you have no idea of how it is faring. As such, you aren’t certain about which move that you should make next.<\/p>\n\n\n\n
To avoid such a situation, check in on the brisket, at least at the halfway point. Does one part feel too dry? Do you feel like one side is significantly hotter than the other? If so, you might want to think about flipping it over.<\/p>\n\n\n\n
If you do this, make sure to baste the meat carefully with every flip. In case there doesn’t seem to be any issue, then you can continue to cook the brisket in the same manner. I would advise you to keep checking on the meat, however.<\/p>\n\n\n\n
With enough practice, you will get a feel for your smoker and how to go about preparing a brisket as well. After a while, you may not need to check on it as much as you will now know what is going on instinctually.<\/p>\n\n\n\n
As you can see, this isn’t a simple topic at all. There is so much to understand regarding smokers, heat sources, and more. To be able to make the right decision regarding how to place your brisket, you have to understand all the different factors at play here.<\/p>\n\n\n\n
The good news is that you now have a proper understanding of all of this. Therefore, figuring out the right method for you should be easier than ever before. At the very least, you know what your starting point is and this is good enough!<\/p>\n\n\n\n
So, without further ado, go ahead and put all this knowledge to good use. You will be a pro within no time at all!<\/p>\n","protected":false},"excerpt":{"rendered":"
The brisket can be placed either fat side up or down, depending on specific factors such as the smoker. Even coming from a dedicated BBQ family, trying to figure out whether to place brisket fat side up or down took a great deal of time and effort. Fortunately, we were able to figure it out […]<\/p>\n","protected":false},"author":2,"featured_media":5152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/561"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=561"}],"version-history":[{"count":9,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":19528,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/561\/revisions\/19528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5152"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=561"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}