Fat Cap on Brisket

[Rudyfo]

Just did my first brisket this past weekend...it turned out great! If anything some places had a lot of fat. I would say at least 1/2-3/4 inch, if not more. I did not do any trimming on the brisket. I was wondering if some of the seasoned brisket makers trim theirs and if so how much do you take off or leave? Thanks!! 

[jimmyb]

You should trim it down to about 1/4 " fat cap. I usually make cross cuts in the fat cap before applying my rub and slather. I am no expert but my research and past experiences tell me that this is the way to do it. I just did one this past weekend and it came out great. I still feel like alot of good bark is wasted on the fat cap even at 1/4" because it is removed before serving. Sometimes I leave it on if it's not too thick. I'm sure some experts will chime in here though.

[FLBentRider]

I trim it a little, down to 1/2 to 1/4 inch, and then put it fat cap down, it sort of acts like the ceramic tiles on the space shuttle.

There is usually very little of it left by the time it is done.

[standles]

"..., and then put it fat cap down"

I usually do the opposite so it keeps the meat bathed while smoking.   

[DTAggie]

I never trim it and smoke fat up

[FLBentRider]

I never trim it and smoke fat up

We've beaten the fat up / down horse to death before.

I tried it both ways and settled on the one I liked.

[BuyLowSellHigh]

Trim depends on the brisket.  I'll trim back areas with more than ~ 1/2" to 1/4-1/2 ".  Cook fat towards the heat.  In the Bradley or on a grate/grill, that's fat side down, if in an oven on a sheet pan or in a roasting pan then it's fat side up.

[Ka Honu]

I've been known to trim the fat cap down to about ¼-½" and smoke the brisket fat side down with the trimmings on the rack above to baste it as they melt.  Best of both worlds.

Of course I also do it untrimmed and/or fat side up when the mood strikes.  It's all good.

[DTAggie]

Have we thoroughly confused you now?

[standles]

Naaaaa  we haven't confused him yet.   Since the fat up /down horse has been beaten to death I will start out on a new journey.  I will try left side versus right side and report  ::)

[Ka Honu]

There is no horse too dead to beat.

[ArnieM]

I've always gone fat side up, trimmed to 1/4 inch or so.  But, the bottom can get a little 'crusty' depending on the rack position and its proximity to the heat.

Next one will go fat side down for its insulating properties.

That's the fun of it all - experimenting.

[Tenpoint5]

I always do the fat cap up still going with the self basting properties thing

[Caneyscud]

One of the best parts of a brisket is the fat - preciously good stuff!  I don't trim and usually put fat side down - but I do both ways - I don't see much different.  The idea of fat side down is heat protection and having the meat sitting in a bath of fat - as has already been said.  Having observed the pits of some of the best in the brisket belt, and googling pics of those pits, most seem to be fat cap down.  Salt Licks "show pit" (as you walk in) almost always has them fat down.  Kreuz's pits are fat down, Smitty's- fat down, Luling City Market - face down.  Snow's - appears to be face down.  Take that for what it may.  But I don't think it makes all that much diff.

[Ka Honu]

I think it depends on whether you're a Big-endian or Little-endian..