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Brisket Debate

PigskinBarbeque

PigskinBarbeque

Knows what a fatty is.
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My friends and I have been debating the best way to cook a whole brisket (flat and point).

some say, fat side up, cooking low and slow 225-250
some say, fat side down, cooking hot and fast 300-350

So I knew a better place to get some feedback on this was here, help me out Brethren!
 
With unlimited time and a well regulated cooker like an Oyler, I would choose a lower temp cook. In the real world though (where I am loading the beast and time matters), I will take hot and fast with a longer rest while I move onto other things.
 
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:

Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up

:blah: :blah: :blah: :blah: :blah: :blah: :blah:

Did I miss any?

But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:
 
toymaster said:
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:

Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up

:blah: :blah: :blah: :blah: :blah: :blah: :blah:

Did I miss any?

But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:
Click to expand...

You forgot aggressively trimmed no fat cap:tape:
 
Boil it in water for 30 min, slather on some bbq sauce, and put it on the propane grill for char marks.

Trust me its the only way. :p


Oh wait, that's the way they do ribs at the "bbq" place around here.
 
Low and slow

Fat cap up low and slow. After 5 hours put fat cap down in drip collection pan. after done sit in cooler for at least an hour.
 
Last edited:
Here's a Genuine Texas Brisket recipe. It must be right, it was on a brisket I bought:

2w1sgpi.jpg
 
toymaster said:
You realize you have just opened Pandora's Box :doh:. People will tell you that absotively posolutely the best way to cook brisket is:

Low n Slow - Fat cap up
Low n Slow - Fat cap down
Low n Slow - Start Fat cap up and then finish Fat cap down
Low n Slow - Start Fat cap down and finish Fat cap up
Hot n Fast - Fat cap up
Hot n Fast - Fat cap down
Hot n Fast - Start Fat cap up and then finish Fat cap down
Hot n Fast - Start Fat cap down and finish Fat cap up

:blah: :blah: :blah: :blah: :blah: :blah: :blah:

Did I miss any?

But of couse the only one that is correct is Low n Slow - Fat cap down :thumb:
Click to expand...

You forgot in the oven :laugh::tape:
 
You can get great results either way. So you're both right.

Want to blow his mind? Cook one on its side sometime. See what that gets you.
 
Toast said:
Here's a Genuine Texas Brisket recipe. It must be right, it was on a brisket I bought:

2w1sgpi.jpg
Click to expand...

That's hilarious! Next time we get the "what temp should I pull my brisket" question, I think we should collectively respond "170 for medium" maybe followed by "build a uds"
 
I believe that recipe is a modified version ( chili sauce & wine vinegar additions) to Beal St. Red & Wet al la Pitmaster "T"

I say neither is correct you have to hang a Brisket to cook it properly at what ever temp the pit wants to run don't ya'll know nuffin
 
Hang it fat cap facing east.
 
Last edited:
If the heat's coming from underneath it's fat side down, if it's flowing over the top it's fat side up. Either way cook it at 275 till it's done!:-D
 
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