Smoking Brisket Meat Side Up vs. Fat Side Up

Smoking Brisket Meat Side Up vs. Fat Side Up - Brisket Series part 2 of 3

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3 жыл бұрын

Smoking Brisket Meat Side Up vs. Fat Side Up
This is part 2 of our brisket series where we compare different methods of smoking brisket. Join Matt Pittman, Founder & CEO of Meat Church BBQ, along with Joe Zavala Zavala's Barbecue and Jonny White of Goldee's BBQ as they explore various techniques. Enjoy tips and tricks along the way and an unbiased taste test at the end of each video.
Part 1 - Smoking Brisket wrapped in Foil vs Butcher Paper: • Smoking Brisket wrappe...
Part 2 - Smoking a brisket meat side up vs. fat side up
Part 3 - Smoking a brisket with beef tallow vs. no beef tallow: • Smoking Brisket with B...
Meat Church BBQ Supplies: www.meatchurch.com
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Zavala's Barbecue: www.zavalasbarbecue.com/ & / zavalasbarbecue
Jirby's BBQ - / jirby_bbq
Goldees BBQ: www.goldeesbbq.com/
Tools Used:
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Thermapen IR thermometer: bit.ly/MCThermapen
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Welcome to the official Meat Church BBQ KZfaq channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Пікірлер: 359

@jimmclendon5404 2 жыл бұрын

If there’s anything I’ve learned after smoking brisket for over 55 years is to never eat potato salad or deviled eggs at a family bbq . Someone is going to suffer. On the serious note please , always, give the elevator speech about safe meat temperature. I wrap in paper. I do fat side down yet I put a pan of water between the firebox and the meat so I’ve never spritzed and I’ve never had a dry brisket. I start at 225 for 6 hours then 250 for 6 hours, then rest it for 90 minutes. Kudos to you young guys that are in the 21st century. I’m not too old to learn . Very good content videos with great camera work. For those of us with hearing issues please do a scroll with the name of the products that you use so we do not have to “rewind” four times or call my wife in who usually says, what now ? I’ve had my butt chewed so many times that she likes fat side up or maybe meat side down , hellfire , I quit caring , yet she still eats the brisket and gives me a kiss.

@HewittsHolySmoke 3 жыл бұрын

I like how everyone is still learning even though they are all Pitmasters and been doing this for awhile

@MeatChurchBBQ 3 жыл бұрын

That’s the fun part!

@catchingadventures1 3 жыл бұрын

Excellent choice for a video series! This has taught me a great deal of information. Looking forward to part three!

@BrianFox50 3 жыл бұрын

Always love these videos! Thanks!

@bryan8799 3 жыл бұрын

Finally made my way to your store in Waxahachie today. Great products. Happy to support a family business like Meat Church.

@mikejanson1939 3 жыл бұрын

Yeah I have a Traeger. Love to see vid on that between Traeger and offset. Thanks

@PaulIsakson 3 жыл бұрын

+1 here. Would love to see how they differ, doing fat side up and fat side down on both.

@greensquare4499 Жыл бұрын

same!

@victorrafa6540 3 жыл бұрын

Thanks for doing these differences. Looking forward to tallow info.

@meatsloth333 3 жыл бұрын

When I smoke on an offset I do fat side up and wrap fat side up. When I do it on the pellet grill cook fat down but the I wrap fat side up so it softens up that meat side. They come out closer in texture that way. But that’s just my personal preference. There’s no wrong way as long as you love the results

@jaredandrews379 3 жыл бұрын

Yes sir! As long as it's good bbq! I'm always interested in how people do bbq!

@Bear-pw7nu 2 жыл бұрын

I’m gonna give that a go sounds like best of both worlds

@BBQSchwabe 3 жыл бұрын

This videos are so great to see the difference about every step 👍

@kevh7785 3 жыл бұрын

Matt, I’m really appreciating your content and the channel! Thank you sir

@MeatChurchBBQ 3 жыл бұрын

Thanks for being here Kev!

@markbranch6427 3 жыл бұрын

Awesome videos as always!

@judgemybbq 3 жыл бұрын

A great Brisket video... as always. I like mine with fat side up as it provides a continuous basting effect with fat and flavor.

@michaelkerr5745 3 жыл бұрын

Love these vids!!! Has inspired me!!

@tctn615 Жыл бұрын

Great video series!

@BigChucksBbq 3 жыл бұрын

Love the videos man

@williammyers5218 3 жыл бұрын

Great fat side up / down comparison. I prefer meat side up in my offset. Comes out great every time. Matt, all of your rubs go perfectly with briskets and that's what I primarily use. Thanks for a great product.

@drillsgtlangdon 2 жыл бұрын

Excellent comparison guys!

@_Merica_USA 3 жыл бұрын

Another great video and meal

@370375 2 жыл бұрын

Great video and love that cutting board

@banjopops67 3 жыл бұрын

There's the answer I needed. Always cook 2 briskets 🤣

@Mad_smoke_bbq 3 жыл бұрын

Good stuff fellas!

@thetattooedtrader9816 3 жыл бұрын

Love these videos Matt! Keep it up sir, very interesting things happened when cooked upside down. Hey can y’all post a smoked turkey leg video next?

@1983mojo1 3 жыл бұрын

Every one of your videos gets me 1 step closer to a new good offset.

@2005Pilot 3 жыл бұрын

If u can get hard wood easily, enjoy fire management & authentic BBQ- then you are wasting time thinking about it. You are missing out on Fun & Flavors 😉. GET ONE ALREADY!!! You will Not Regret!! JMHExperiences

@rybren6172 3 жыл бұрын

So I did a fat side up brisket for the first time 2 weeks ago because of your videos. Everyone asked where the smoke ring was because it was almost non existent. I didn’t have an answer for them. Now I do! Thank you for these videos. I’ve learned a TON! Hopefully I can make it down for BBQ School sometime soon!

@spacemonkey1983style Жыл бұрын

I still get a huge smoke ring on the bottom. This video is misleading.

@bmbertges 3 жыл бұрын

Would love to see a stick vs drum style smoker. Where the heat is at the bottom like you guys called about. Would be an interesting watch

@TheDarienJim 3 жыл бұрын

Great video. Loving the color shine on the Mill Scale.

@MeatChurchBBQ 3 жыл бұрын

We wiped her down with beef tallow.

@aaronjwalkerga 3 жыл бұрын

I'm loving these visiting Preachers!!

@MeatChurchBBQ 3 жыл бұрын

The associate pastors bringing the sermons!

@dkrueger85 3 жыл бұрын

I go for taste/texture over presentation any day. (But damn that smoke ring is pretty lol)

@MeatChurchBBQ 3 жыл бұрын

Well said

@rayaskew 3 жыл бұрын

Love this series! Informational and love getting the guest cooks. And yeah, fat side up.

@staycation0923 3 жыл бұрын

Yes please try this cook on kamado or pellet smokers. Interested in the difference. I love this series

@3cfswift9 3 жыл бұрын

Awesome content

@christopherbaas1774 2 жыл бұрын

I have cooked my share of briskets but always fat side down simply for presentation. I’ve learned some thing here. I think it’s time for me to start cooking fat side up. Thanks guys!

@haroldmiller9942 3 жыл бұрын

Thanks for doing this comparison! I have always done fat side up and will continue after seeing your test! The Traeger Timberline 1300 puts a great smoke ring on meat so I'll stick with it! Thanks!

@valentineconstancio3461 6 ай бұрын

That's the traeger I just bought. I still prefer my stick burner though. There is something about a man making and controlling fire its truly an art. Big butt I do like the convenience of my traegy but I do it fat side down on the traeger because the flame is literally center of the brisket and it comes out great. I will not knock the traeger. Biggest butt stick burner for life though.

@corystansbury 3 жыл бұрын

Fantastic

@savagebastard191 3 жыл бұрын

From Detroit Michigan, I was wondering about that, thanks i will continue to smoking it fat side up!

@willwiens1485 3 жыл бұрын

Get some PT Alpine fly bait to help with those flies! Loving the series, awesome video

@jmill1334 3 жыл бұрын

Never have done fat side up on my Traeger, but now i'm going to have to try it! Thanks!

@JayBates 3 жыл бұрын

Smoke 'em if ya got 'em. I'll gladly take either of those :)

@TheFPSCENTRAL 3 жыл бұрын

I love seeing channels I’m subbed to in a different part of KZfaq. Is this what you do with your scraps Jay?

@brandonthebuildertx 3 жыл бұрын

It's jayyyyyyy!

@TBONEVIKING 2 жыл бұрын

Matt - loved this video. Can you do the same test on a pellet grill and see if the results are the same?

@mikefields1776 3 жыл бұрын

Matt2: love the channel and the content which advances the evolution of flavor in our shared passion. Lawd have mercy, I believe!

@MeatChurchBBQ 3 жыл бұрын

Thanks Stan!

@flyboyrog3713 3 жыл бұрын

Love the vids Matt. One day I would like somebody to talk about what a “smoke ring” really is and that it is not directly caused by smoke. I can and have cooked a brisket in the oven and get a killer smoke ring. The chemistry of smoking deserves a video all on its own.

@derrickpomranky297 10 ай бұрын

The smoke ring comes from NO (nitric oxide) & CO (carbon monoxide) from incomplete combustion. I would be concerned if I was getting a smoke ring from an indoor oven, especially if it was not properly ventilated. Your house could be filling up with hazardous fumes, I'm sure you'll be just fine though. But you can also get a smoke ring if you use curing salt in your rub. Maybe that's how your getting a smoke ring?

@matthewflores3553 3 жыл бұрын

Always watch Meat Church Videos!

@koltentilley5329 3 жыл бұрын

Love the videos sir!!! I do have one argument 😁 the whole fat cap up or down. I have a 500 gal offset Stick Burner. I also use a massive heat management plate in the belly so it allows me to utilize my entire smoker chamber without scorching any meat. That being said, if I go fat cap up, I will dry the meat side that is facing the heat plate. If I go fat cap down and meat side up, that fat protects the meat from the heat source.........love the new pit sir💯

@avocadaedits2733 3 жыл бұрын

I understand the logic behind smoking a brisket fat side up. It has a basting effect on the meat while the fat renders during the cook. But on my smoker I have to cook fat side down because the heat comes mostly from the bottom going up. So this method, shields the meat from drying up and burning. My briskets have been all the better for it since. And that smoke ring is nice too 👍🏻

@SinisterMD 3 жыл бұрын

Excellent video. I don't have an offset and am a pellet grill plebe so would really like to know the difference with fat up/down. Though there is convection like with a offset generally the heat is still bottom up even with the diffuser and drip tray. Not sure if it makes a difference though. Thanks again for a great video.

@stephenveerasammy3074 3 жыл бұрын

Great content! Can you do traeger vs big green egg?

@Brok33nrubber 2 жыл бұрын

“You’re not supposed to squeeze your meat but it’s so fun “ 🤣

@LPCliftonMusic Жыл бұрын

I just finished trimming and seasoning my first brisket. Gonna let it hangout for about 24 hours in the fridge and then it’s going on my Pit Boss tomorrow night to slow roll all night. I hope I don’t screw this up. I’ve been doing lots of research and these videos are very helpful. Thanks for sharing info with the rest of us.

@Edible_Semtex_ 11 ай бұрын

How did it come out bud ? Doing my first one tmrw morning

@LPCliftonMusic 11 ай бұрын

@@Edible_Semtex_ well, I kinda messed up. Not bad but I could have done it better. Long story short, I had to leave it in the oven for a few hours to keep the temp right but that ended up drying it out a bit. Piss poor planning on my part and my hometown high school baseball team ended up in the State Championship game the same day. C’est la vie. I think under normal circumstances it would have been perfect. It still had great flavor but it didn’t meet my expectations nobody complained but me. LOL.

@brianmayo 3 жыл бұрын

I balance mine on its edge--best of both worlds!

@ryanr6240 3 жыл бұрын

The heat from my pellet smoker comes from the bottom so I do it fat side down to protect meat from the heat. A video showing both ways on a pellet smoker with heat from the bottom would be great.

@turbohayabusa01 Жыл бұрын

Pellet smokers have a fan that moves the heat around equally just like convection oven would. So you don’t need to worry about the top getting more heat than the bottom. Cook how you like but I cook fat side up on my Traeger and it comes out perfect.

@micahroberts3564 Жыл бұрын

@RSXXX no, just a fan that stokes the pellet embers.

@bbqwithmonchis-smokinmonch9108 3 жыл бұрын

Yes, that rig is awesome. I’ve seen those smoke ring comments 😂 I’m also a fat side up

@MeatChurchBBQ 3 жыл бұрын

👊🏽

@BigDawgLeather 3 жыл бұрын

Great video I’m gonna continue to smoke mine fat up. I just like the way it eats.

@tarawilliams6375 3 жыл бұрын

Meat up sounds strange. Fat side up or fat side down ahahahaha…loving the content!

@savagebastard191 3 жыл бұрын

I love how the fat renders into the meat with all that smoke flavor!!!! Game changer, get you some beef tallow and set in a pan in your smoker amd smoke it at the end of smoking your brisket before wrapping pour it all over that beautiful delicious meat🥰🥰🥰🥰🥰🥰🥰 so good👌🏼👌🏼👌🏼👌🏼

@kevinbongard6772 3 жыл бұрын

Mill Scale for the win Dream rig is right Another great side X side cook

@bernardgagnon1626 3 жыл бұрын

Really would like to see comparison offset and pellet smoker. But they REALLY did look discustingly GOOD.👍🍻😁

@coreybatorski9626 3 жыл бұрын

Those flies are huge lol! Great video

@MeatChurchBBQ 3 жыл бұрын

The joys of cooking outside in a hot Texas summer!

@baroy38 3 жыл бұрын

Like Joe said in the first video, I’m lazy and look for the easiest way through the cook. So all things being equal, fat side up and I don’t have to worry with spritzing.

@Ardie321 3 жыл бұрын

Ultimately that’s what it comes down to, what works best for the person cooking it. Next time I do an overnight cook I’ll probably do fat side up so I won’t have to worry about spritzing.

@askarchris 2 жыл бұрын

“You’re not supposed to squeeze your meat..but.. it’s so fun” 😂

@dcgregorya5434 3 жыл бұрын

Celery seed in your rub and you'll never lack for a smoke ring.

@3rdcoasttactical689 3 жыл бұрын

Helps Bark Build thats forsure

@Chadro10 2 жыл бұрын

Awesome video! I always watch your videos. My concern is meat side up vs fat side up. I have an electric smoker and my heating element is on the bottom of the smoker. Since my heating element is on the bottom should I smoke it fat side down to protect the brisket?

@chrisberry3146 3 жыл бұрын

Dropping that Tuffy knowledge. 📝 I’m all ears

@chrishenicke2052 2 жыл бұрын

When I see a steer I see a Ribeye then I blink and see a brisket! 👍

@derrelldurden8683 3 жыл бұрын

I have cabinet smoker with the stack on the top. I cook brisket meat side up to protect it from the heat source as much as possible. I need to do fatside up and see what happens. If i had a traditional offset id probably cook it fastside up.

@markbranch6427 3 жыл бұрын

Would love to see the pellet smoker brisket video.

@joealderete2149 3 жыл бұрын

Man Matt you are always getting down with some amazing BBQ ! Thank you for all you do

@MeatChurchBBQ 3 жыл бұрын

Thanks joe!!

@brgable 3 жыл бұрын

I cook on a WSM so I’ve traditionally cooked fat side down. I’m going to give it a try fat side up next time to see how it turns out. Great video!

@steveyork8069 3 жыл бұрын

On my WSM I do fat side up on top rack and fat side down on lower rack.The juices from the top rack drop on the lower rack and I rarely wrap at all,if I do it’s paper.

@pamelawalker9056 2 жыл бұрын

@@steveyork8069 thank you for answering my question that I was about to ask. I will be doing my 1st smoke brisket and have an 18" WSM and wondering in how to cook two brisket, one on the top rack and one on the bottom rack.

@steveyork8069 2 жыл бұрын

@@pamelawalker9056 If you can fit them both on the top rack do that.If they won’t then just keep an eye on the bottom brisket it may cook quicker and you may want to rotate them.If I do wrap I wrap by the feel of the fat melting not by temperature.I want the fat to be rendered soft mushy state before I wrap.

@shawndejong6699 3 жыл бұрын

Well I did my first brisket on a GMG fat side down, as that's the "preferred" method for a pellet grill apparently. Cooked at 275 for roughly 12 hours to 203 internal. Came out fantastic, but compared to some of the local BBQ joints here in Ontario it wasn't as pull apart tender as you guys have also noted. So, the next one I do, will definitely be fat side up. I'll report when I do another.

@Bear-pw7nu 2 жыл бұрын

Hey Shawn did you find a difference?

@shawndejong6699 2 жыл бұрын

@@Bear-pw7nu Honestly, no. Both we're fantastic and incredibly juicy. I think it's more myth than reality on which way it's cooked. Wrapped at 165 internal with butcher paper. Cooked to 203-212 internal depending on probe tenderness.

@koltentilley5329 3 жыл бұрын

With out the heat management plate, the typical offset has heat that builds from the top down. With the heat management plate, your heat comes from the belly up

@hnaser3 3 жыл бұрын

I'm glad yall brought up the Pellet grills going fat side down. I honestly go fat side down on my Pellet grill bc it renders fat faster then meat side up. Let me know yalls thoughts.

@atomicscum 3 жыл бұрын

Matt/Joe Great video. I grew up on a side smoker and have always done fat side up. I now cook on a Treager and have done 3 briskets on it and have not been able to dial it in to perfection. They turned out ok and tasted good but I was not pleased as I have been in the past on other smokers. Recently I have had guys recommend cooking it meat side up, with tallow, using injections, etc. I will continue fat side up after watching this video. Both of the briskets look great. I look forward to the cooking with tallow video. Please do the treager vs big green egg vs side smoker vs barrel smoker that would be awesome.

@andrewgalvin2616 3 жыл бұрын

Try meat side up and lower temp, like 225F vs the 275F you would do on an offset. Offsets bring heat across the top of the meat so it makes sense to go fat side up to protect it from the heat. Traeger is better fat side down as the heat source is at the bottom. It is apples to oranges and has to be based on what type of smoker you are using. Also tallow when wrapping in butcher paper is amazing..

@2005Pilot 3 жыл бұрын

@@andrewgalvin2616 also depends on size of offset. On my small Wrangler- heat is coming from below as I have crisped up some meat on bottom when temps got too high. Fat side down works best for my setup. Longer smokers I would try fat side up first

@jamisonescott2300 11 ай бұрын

My first brisket was fat side up. I got a beautiful, pronounced smoke ring, on top, just under the fat. And this was with a pellet smoker, without smoke tubes.

@2010gt1 3 жыл бұрын

Please do a video of the same thing on a traeger please!!!

@bbqnalenha2172 3 жыл бұрын

Muito bom sensacional top top Zeraaa 🇧🇷🤠👍

@xiholliday Жыл бұрын

I will be going to Zavalas to try one of these briskets

@scottgaskin8574 2 жыл бұрын

What do you like to spritz with on brisket and ribs pulled pork. Apple cider vinegar mixed with water??? Thanks man great videos I'm just here going to school

@Hankxiong Жыл бұрын

I cook far side up, and am able to achieve a great smoke ring. But i also cook it lower and slower than most.

@KP-bg3sr 3 жыл бұрын

"You're not supposed to squeeze your meat, but it's.... so fun" That literally made me LOL! So great!

@rix480 3 жыл бұрын

Saw your comments on some of the "little guys' " channels ...good lookin' out, man. Also loving the new Mill Scale beast and videos/products you're putting out there - great stuff, keep it up! I go fat cap up on the kamado, since the heat deflector makes it hotter from the top down if placed on the upper rack in my experience. Fat side down on the Gateway Drum Smoker does make for a noticeable difference with the heat coming from the bottom ...know thy pit, I suppose.

@MeatChurchBBQ 3 жыл бұрын

👊🏽

@peppers6037 3 жыл бұрын

Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

@Epheshians6.10-19 2 жыл бұрын

No matter which way, I love my leftover brisket for home made corned beef hash

@kellyklotz1744 2 жыл бұрын

Wish I had watched this before yesterday when I cooked a brisket fat side up versus meat side up for the first. Had awesome large smoke ring but the flat was dry. Never experienced a dry brisket until fat side down. Won't do it again!!

@davidrhode3595 3 жыл бұрын

Please try this experiment on a UDS

@sidespin314 3 жыл бұрын

I have a Pit Boss Sportsman Series 7 and have been thinking about this very issue you two are talking about at about 5 min in. (The issue of pellet grills and people going fat or meat up when using a pellet grill). I have done fat up the past few times, but I am considering trying meat up. I've noticed from doing racks of st. louis ribs and whole racks of wings in there, that the hottest part of the smoker is in the back wall (those little wings get pretty crispy back there in the corners of the rack). My biggest concern with meat up is that juices from the fat side will drop down into the water pan and I'll lose that flavor. I'm only 5 min into the video so I'll see the outcome here, but I just wanted to comment on how the smoker I'm using cooks. I have a brisket sitting in the fridge, so maybe meat side up kitty corner into my smoker is the next experiment for me. Edit - watching through the video, my question or observations is more about the flow of heat. In the offset, which way does the heat flow as opposed to an offset pellet smoker, or a vertical smoker? Now you're going to have to run this experiment with different cookers and heat source directions. Have fun! Keep it up. Love this series and the analysis of different methods!

@BronsonElliott 3 жыл бұрын

Are you smoking briskets in the middle of the street with that big rig? :-) Awesome videos and nice looking house!!

@mikeunderwood7383 3 жыл бұрын

Nice smoke ring but I’d go with the texture over looks.It’s like being stuck between a rock and hard place because a smoke ring adds to the presentation but is a firmer compared to the fat side up.

@Schooletto1776 3 жыл бұрын

Hard to argue with that beautiful smoke ring.

@SinisterMD 3 жыл бұрын

The thing about that though is clearly it didn't make a difference for flavor...if anything the meat in the flat seemed more tough per their taste. Smoke rings are for show but if they don't affect flavor then I think we're overplaying the importance of the ring.

@Schooletto1776 3 жыл бұрын

@@SinisterMD I tend to agree. I was just commenting on how nice the smoke ring looks. You definitely don’t need it for flavor though.

@2005Pilot 3 жыл бұрын

@@Schooletto1776 but... The Ring is old school and a Beautiful Thing!!

@Schooletto1776 3 жыл бұрын

@@2005Pilot Agreed!! 100%

@stevehorvat69 3 жыл бұрын

Great video. So meat side up produces a nice smoke ring. Why wouldn’t meat side down also have a nice smoke ring on the downward facing meat side? I would have thought any meat that doesn’t have a fat cap would absorb the smoke there no matter which way it’s facing. Thanks.

@thebudda0424 3 жыл бұрын

I've never seen it done, maybe I've just missed it somewhere down the line, but has anyone ever done a rotisserie basket to hold a brisket flat and spin it for the first part of the cook? Would that give you the best of both worlds? Would it matter once wrapped, spinning or sitting flat? Just curious. Thank you for all that you do in teaching us and the amazing products we get to use to feed out families and others with.

@valentineconstancio3461 6 ай бұрын

I've done rotisserie and it took 22hrs you have to evenly cook it and it came out dry in my opinion. You have to have the oven effect in my opinion

@edmatthews4640 Жыл бұрын

I'll be up there visiting your place real soon. The wife got a teachers position in Waxahachie and we are moving to Hillsboro within 2 weeks time. Eager to see your place and I hope I get a chance to meet ya. love the vids and I always learn something. Now I have to get used to eating fresh water fish instead of my trout and flounder down here in Galveston. God Bless and see ya soon. USMC66'- BTW. Maybe you can talk about the difference in smokers that radiate heat from the bottom and those that have air flow from the top down. That may have a difference in how you cook a brisket.Fat side up or down!!

@johnkauffman1191 2 жыл бұрын

I would like to see it on a pellet grill. Because that’s what I have and I plan on getting a medium range offset vertical smoker from Cabela’s I wanna experiment before I build one or buy one that’s more expensive.

@mrod1975 3 жыл бұрын

Would love to see the pellet vs offset comparison!

@brantlittlejohn3856 3 жыл бұрын

You gotta go offset vs reverse flow , stick burner vs stickburner

@jlpowell8432 2 жыл бұрын

Would love to see you cook a brisket on a Kamado and critique it. I have a kamado Joe and LOVE IT!!!

@allieandbo 3 жыл бұрын

I've always been told you turn it according to heat source so that's how I've cooked, which is meat side up. My smoke rings look just like what yours produced. Beautiful. Brisket is tender, juicy, hits all the notes...pretty much. But I've never really hit that good giggle brisket. Guess how I'm doing my next one?

@noahi23 3 жыл бұрын

Would it make a difference if you used foil like in Part 1? I feel like the fat down brisket would come out just as tender as fat up.

@rubenponcejr3801 3 жыл бұрын

Will you do a video of how you make the ribs that are on the intro?

@kirkedwards311 3 жыл бұрын

Subscribe to the channel. There are already videos for both beef ribs and pork ribs👍🏽

@CatfishHunters 2 жыл бұрын

Ok on my pitboss vertical I smoke mine meat up, when I wrap I put fat up to finish and rest.

@friedlw22 2 жыл бұрын

Where can I buy that beautiful cutting board?

@otiskeithwatkins1679 3 жыл бұрын

Hey, if you're going to do a "direct" heat use a WSM. I've always used that type and do fat side down. People do it both ways and argue the heat comes from the bottom put the fat down. Or...the heat is diverted and comes up the side and over the top. Put the fat side up. I'll do fat side up next but never thought about not having a smoke ring but I have never even think about a smoke ring until I cut into it and see it. You are correct, you can't taste it but people do freak out when they don't see one.