Fat side

Bstaples2

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hello all, I’m a newbie to the smoke fire community. I have long smoked my briskets on the old fashioned kettle. When smoking briskets on the kettle it was always advised to put the fat side down to help protect it from the hot coals below. Can anyone tell me if the smoke fire runs hotter above or below the briskets when going low and slow at 250/275? Any help is much appreciated!
 

Dassman5

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hello all, I’m a newbie to the smoke fire community. I have long smoked my briskets on the old fashioned kettle. When smoking briskets on the kettle it was always advised to put the fat side down to help protect it from the hot coals below. Can anyone tell me if the smoke fire runs hotter above or below the briskets when going low and slow at 250/275? Any help is much appreciated!
Even though I always smoke my briskets on the upper grate — that leaves the lower grate open for other food and/or a water/grease tray — I always put the fat side down, even when in smoke boost or going low & slow at 200-220F. Once I wrap in butcher paper, however, I am less concerned with up vs. down.

Just an old habit I picked up many years ago from a commercial pit master who was a great believer in “ always protecting the meat” and that placing fat side up to help keep the meat moist was an urban myth.
 
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Bstaples2

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hello all, I’m a newbie to the smoke fire community. I have long smoked my briskets on the old fashioned kettle. When smoking briskets on the kettle it was always advised to put the fat side down to help protect it from the hot coals below. Can anyone tell me if the smoke fire runs hotter above or below the briskets when going low and slow at 250/275? Any help is much appreciated!
Thank you! I knew some smokers tend to be hotter on the top side than bottom and so fat side up would be encouraged. Just trying to get an idea of where a majority of radiant heat comes from on the smoke fire.
 

JpsBBQ

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Great observation. Always fat towards the main heat source.

Besides, oil and water do not mix. Fat is oil and the meat is water. The oil does not soak down through the meat, it simply rolls off.
 

bbqking

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My two scents is fat side down. I use top rack also.
 

Bluesmoke

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I smoke brisket fat side up and smoking between 225 and 250. I have found doing it this way I way better bark on my brisket.

This is just my opinion all that really matters is your making good food.
 

abmet

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I’ve always gone fat side down, but I’ve only done a a handful of briskets so it’s based on what I’ve read on the interwebs.
 

SSSBBQ

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From what I have seen in my short couple months with this cooker, heat is coming and radiating from the bottom of the pit and at higher temps hotter on the right side. With that said I do briskets and butts fat side down.
 

JpsBBQ

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I would add that in addition to fat down on the Smokefire, if you have a “hot” side, place the thick and fatty point end in that direction. My hot side is the right third of my EX4. I almost always utilize the upper rack when possible cooking any kinda of low and slow BBQ. Enjoy!
 
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