Is Fat Cap Down Brisket REALLY Better?
Let's Find Out
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Introduction
Today, I delved into the age-old debate of fat cap up versus fat cap down when it comes to cooking brisket. As a long-time barbecue enthusiast, I have traditionally used the fat cap up method on my Yoda grill, and I wanted to explore if there’s any truth to the claims about fat cap down. My name is Jake, and I’ve been using the fat cap up method since day one on my Yoda because it mimics an offset smoker. Despite the heat source being below, I always believed that having the fat cap on top helps protect the meat and adds moisture as it renders.
Traditional Method
On my Kamado grill, I’ve also favored the fat cap up approach. The reasoning behind this is similar; even with the heat source below, I feel that the fat cap acts as a shield, keeping the top of the brisket from drying out and allowing the fat to render beautifully, adding extra flavor and juiciness to the meat. This method has consistently given me great results, and I’ve stuck with it because it simply works for me.
Experiment Inspiration
Late last year, I watched a video by Smokin' Joe Pit Barbecue where Joe used the fat cap down method on his Yoda grill. Curious about his approach, I commented on his video asking why he chose fat cap down. Joe responded that he believed it gave a better result. This got me thinking, and despite turning out some fantastic briskets over the past months, I decided it was time to flip the script and see for myself if fat cap down could deliver better results.
Brisket Preparation
I picked up a choice grade brisket from Costco, though I wasn’t entirely happy with its quality. It had some scalping and a double Mohawk thing going on, which required aggressive trimming. I started by removing the silver skin and the thicker white fat, cleaned up the edges, and addressed the unusual fat cap. Despite rushing the trim and scalping it in a few spots, I proceeded with the experiment, knowing that the goal was to test the cooking method rather than achieve a perfect brisket.
Seasoning
For seasoning, I used a mix of smoked and regular pepper, combined with Diamond Crystal kosher salt and Lawry's seasoned salt. I coated the brisket generously, starting with the fat cap side, which would go down on the grill, and let it sit for about 15 minutes. This allowed the seasoning to penetrate the meat while I prepared the grill.
Cooking Process
I filled my Yoda grill with Bear Mountain BBQ Oak pellets and started with a cold smoke using a smoke tube. The brisket went on the grill at 200°F for about 4.5 hours. Early on, I noticed the brisket was drying out faster than usual, requiring frequent spraying with a mixture of water and apple cider vinegar. After the initial 4.5 hours, I increased the temperature to 275°F to help render the fat and pushed for another 4 hours of cooking.
Wrapping and Final Cooking
After 9 hours of cooking, it was time to wrap the brisket. I used butcher paper and added beef tallow to keep it moist and speed up the cooking process. I then continued cooking for another 2 hours, rotating the brisket to ensure even heat distribution. The total cooking time ended up being around 11 hours, with the internal temperature reaching between 205-208°F, indicating it was ready to rest.
Resting and Slicing
I allowed the brisket to rest for about 2.5 hours before slicing into it. Despite it being dark outside, I was eager to see the results. The brisket had a great smoke ring and tender texture, and the fat was well rendered. It had the dangle and pulled apart easily, showing that the experiment was successful in many respects.
Results and Conclusion
While the brisket turned out flavorful and tender, I did notice some differences. The top dried out quicker with the fat cap down, requiring constant spraying. This wasn’t the case with my fat cap up method, which provided better protection and moisture retention without the need for frequent spraying. In conclusion, while both methods can produce good results, my experience has shown that fat cap up is more consistent and less labor-intensive. It continues to be my preferred method for achieving juicy, flavorful brisket. If you're curious about my best brisket to date, you can check out the video linked here.
Thanks For Watching
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