Smoking a Brisket Fat Side Down

Fat side up or fat side down? To be honest i've never really thought it would make much difference. So in this video i'm smoking a brisket fat side down!
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In a drum or kamado style smoker where the heat source is coming from directly underneath the brisket or whatever you are smoking, smoking a brisket fat side down should help protect the meat better. Does it really make a difference though? Watch the video to find out.
In this video i'll cover off the below:
- Drum smoker set up
- What I look for when choosing a brisket
- How to trim a brisket
- Drum smoker fire management
- Cooking times and temperatures
- How to get your brisket to cook evenly
- How to slice a brisket
And much more!
This video is a full tutorial on how to smoke brisket, but we're just doing it fat side down to see if it really makes a difference. So if you've got a drum smoker and want to smoke a brisket, this is the perfect video for you!
For reference, our smoking temperature for this cook was 275F/135c. It was around a 10.5 hour smoke and this brisket was probing right at around the 205F/96c internal mark.
Now go smoke a brisket!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code KZbin10 to get 10% off your purchase): www.lownslowba...
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
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The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
Smoking wood: www.naturalsmo...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat...
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#brisket #bbq #howto