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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)
    Posts
    697

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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

    Default

    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
    697

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    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!

  5. #5
    Join Date
    Nov 2016
    Location
    Napa, CA
    Posts
    11

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    I was just about to ask this question! I am starting my first brisket tomorrow for an Easter party on Sunday.
    I watched the Smokin' Tex brisket video and a few others. Is injecting marinade into the brisket a lot better than no injection? Being my first brisket, I don't want to mess it up. Thanks!

  6. #6
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

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    Hello.
    Here is a link for some great info and tips on injecting a brisket. Happy smokin!
    http://forums.smokintex.com/showthre...ting-a-brisket

  7. #7
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    587

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    I will add a little "fuel to the fire" (pun intended) ....

    I smoke fat side down. "Keep the fat between the heat and my meat"

    Honestly, though, I don't believe it has been scientifically proven to matter. I have read articles noting it is a negligible amount the melting fat can penetrate the brisket. No matter how you smoke it, my brisket always comes out awesome in my SmokinTex.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  8. #8
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

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    This is my experience with it as well. As long as we're committing heresy, I smoke at the highest temp the Smokin Tex will operate. Still comes out great, isn't a week long project like if you do at 200 deg like the machine itself says.

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