Brisket question (Fat up or Fat down)

[brewcrufan]

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

[bigwalleye]

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.

[brewcrufan]

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

[bigwalleye]

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.

[smoknlinda]

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!

[admin]

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