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Thread: Brisket question (Fat up or Fat down)

  1. #1

    Default Brisket question (Fat up or Fat down)

    Doing first brisket......in the SmokinTex 1400, do I smoke fat up or fat down? Last dumb question, when smoking in my SmokinTex, is it considered indirect heat? I know, I know, what a rookie question, but want to be 100% sure. Thanks all

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    658

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    I like the fat cap on top, for brisket or pork butt. As it melts, it drains down through the meat. If it's on the bottom, it just drips off.

    I would consider the ST To be indirect, because of the distance and low heat. For direct heat, think more like a gas or charcoal grill being used as a smoker. Heat source close to direct contact with the meat.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3

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    Thanks for the great information. Will follow your input on Sunday. Have a wonderful weekend.

  4. #4
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    658

    Default

    Quote Originally Posted by brewcrufan View Post
    Thanks for the great information. Will follow your input on Sunday. Have a wonderful weekend.
    Good luck!! Also, check your inbox for my delayed response to your inquiry.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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