MAK'd Brisket for the Dolphins game

[FLBentRider]

Looks like fat side down.  Guess I need to try that once so I know the difference.

After doing several briskets and testing the various Fat up / down theories, here is my take.

Fat up - while this does seem to "self baste" the meat, I prefer:

Fat down - The fat acts like a heat shield, so you don't get a crunchy (dry overcooked) layer on the bottom of the brisket. Think space shuttle, the fat cap "takes the heat for the team"

[squirtthecat]

Nice bark!

[ronbeaux]

Beautiful!

What did you slice it with??

Just curious.

[FLBentRider]

Beautiful!

What did you slice it with??

Just curious.

The Santoku that came with my Cabelas set. My slicing knife was MIA this morning.

[ronbeaux]

I thought I saw the back and forth marks from a non slicer. Cool.

My slicer tends to wander off as well!

[DTAggie]

Very nice

[KyNola]

Beautiful brisket Randy.  Nice win yesterday but costly in the QB department huh?  For BOTH teams.

[SnellySmokesEm]

Looks great Randy!  Looks like we both had a good time yesterday and both our teams won.

[classicrockgriller]

Brisket looks great!

Congrats on Dolphins win!

[BuyLowSellHigh]

I am with Randy on the fat towards the heat.  In most smoker or grill situations that means fat down.  I believe the idea of self basting from the fat is overdone.  Most of what I've seen is just running off.  In an oven in an open roasting pan or on a sheet pan the heat comes down from above.  In that case I like it fat side up for the same reason.

[lumpy]

Interesting information about the fat.
Next time I do a brisket I will try fat down.

Thanks for the info.