Brisket: Fat Up or Fat Down?

“Should I smoke my brisket with the fat cap up or down?”

One of the most popular questions we get from people that are smoking their first brisket is where they should position the fat cap when they put their brisket on the smoker. Today, we’re going to answer that question…

BY: BREANNA STARK

One of the biggest debates you will run into when you are talking to pitmasters is whether to smoke a brisket with the fat cap up or down. You will find a great number of award-winning pitmasters on both sides of the debate and today we’re going to discuss some of the arguments made by either side.

Let’s start out with the anatomy of a brisket:

A full packer brisket is comprised of two major muscles, one is called the “flat” and the other is called the “point”. Brisket comes from the chest of a cow and runs from the ribs to the shoulder. The muscle that is called the “flat” attaches to the ribs and is the leaner side of the brisket. The muscle that is called the “point” runs up to the shoulder and has a higher fat content.

The top side of the brisket is covered in a layer of fat, commonly referred to as the fat cap. This is where the debate comes into play: where do you position the fat?

Now, let’s talk about the debate:

Argument #1: “The melting fat will keep your brisket moist if you smoke it with the fat cap up”

The meat of the brisket holds a lot of water. The fat contains a lot of oil. We all know that oil and water don’t mix, so the argument that the fat will render during the smoking process and keep your brisket moist is FALSE. Meat is not a sponge and the rendered fat will simply roll off the top of your brisket and take all of the delicious rub that you used with it.

Argument #2: “The fat will protect the meat from the ambient heat in your smoker and prevent your brisket from drying out if your smoke it with the fat cap up”

This argument really depends on what style of smoker you are using. In most (not all) smokers, the majority of the heat comes from below thus debunking this argument. The exception to this rule would be if you are using horizontal offset or a pellet smoker in which the heat comes from above. So, this argument is both TRUE AND FALSE depending on what style of smoker you are using, but in the majority of cases we’re going to say it’s FALSE.

Argument #3: “The fat will tenderize your brisket if you smoke it with the fat cap up”

While this argument is commonly used, the issue is that fat simply does not tenderize meat. This argument is FALSE. What is going to create a tender brisket is the breakdown of collagen in the meat. Collagen comes from the Greek word “kólla” which means glue. Collagen is the protein found in meat that is responsible for holding everything together (think skin, muscles, tendons, and ligaments). The reason we smoke briskets low and slow is because during the slow-cooking process, that collagen breaks down and that is what tenderizes your meat.

Argument #4: “Smoking a brisket with the fat cap up will ruin the presentation of your brisket and compromise your bark”

Our biggest issue with smoking a brisket with the fat cap on the top is that you are going to compromise your beautiful, uniform bark. The meat is resting on the grates of the smoker and it’s almost impossible to get a uniform bark while it’s cooking that way. Additionally, as we mentioned before, the fat is going to melt and you risk pulling off all of that delicious seasoning you used. So, this argument is TRUE.

Our final answer? FAT CAP DOWN.

Yep, you heard that right. We like to smoke our briskets with the fat cap facing down. This will keep your bark intact and provide the best possible presentation for your brisket once it’s done. While some people may argue that the radiant heat can dry out your meat, we believe that preserving the beautiful bark and all of the seasoning and flavor is the most important part. Plus, we like to wrap our briskets when they hit 165F and that practice solves the issue of your meat drying out.

Do you have more questions about smoking a brisket? Feel free to drop me an email!