Does smoking a brisket fat side down effect the cooking time? I did a 2.87 lb. brisket-middle rack-cabinet temp. between 225-250 degrees F. Hickory smoked for 2 hrs. 20 min. The outside temp was in the 60's. It took 6 hrs. 20 minutes to get the IT up to 195 degrees. The first brisket I did fat side up. It didn't take that long to cook-and the outside temp was in the mid 40's. Plus it was a bigger piece of meat. This second brisket came out fine. I was affraid it was going to be jerky, but it wasn't. It did appear to shrink more than the first one. Does doing it fat side down equate into a longer cook time? As always, thanks, Smitty
Smitty,
Every brisket is going to be a little different. I have been smoking all of my briskets fat cap on the bottom lately and haven't seen a noticeable difference with cooking times. I don't think fat cap up or down should matter as far as times go.
The thing about briskets is each one will have a different finishing temp. Once mine reach 190-195 I start checking it to see if it is done. I take a temp probe and if it slides into the brisket easily it is done. Some have been done at 190, others haven't been done until they reached around 210.
Bryan