Fat cap up or down?

[Jammato]

ok, I use a drip pan so the fat is easy to clean up, that way up or down it is like no direct heat is on it. SOOOOOO, fat up it melts over the meat and helps to baste it, fat down it hits the drip beans the best.
I slice it and put it on top.

[Craig]

This is Troys favorite subject....

[HoosierKettle]

Does everyone voting up or down do the same thing with brisket?


Sent from my iPhone using Weber Kettle Club mobile app

[Foster Dahlet]

i was taught to trim excess fat from the edges, trim the fat cap down to about 1/4 inch and fat cap down, but others will debate the last point.

[kettlebb]

I don't trim brisket down anymore. Just look for the hard pieces of fat and cut them out. Fat cap up with brisket too


Sent from my iPhone using Tapatalk

[BBQFiend]

I guess like most things it's personal preference. I've only tried it cap down so far. I've always cooked the butts with the slow n sear. I'll try it cap up next time or with no cap.

[bbquy]

I use the fat cap up method. I will trim it to about 1/4 fat cap for pork butt and brisket