Hot take: flipping your brisket halfway through the cook saves the fat cap

I was fighting with uneven rendering on my briskets for like a year. Tried trimming different, tried different rubs, nothing worked. Then a guy at a comp in Kansas City told me to flip the brisket fat side down for the first 4 hours, then flip it back. Did that on my last cook and the fat cap came out like butter, no dry spots. Anyone else do this or am I late to the party?

3 comments

3 Comments

olivia67012d ago

Fat side down first is the move for sure, but it's technically not "flipping" the brisket - you're just starting it fat side down then flipping it up.

charles83612d ago

So you're saying you can flip it or not?

nancy_wood12d ago

That KC guy must've been smoking since before I was born because three briskets in a row came out perfect after I tried it. My buddy laughed at me for "overcomplicating" it, but his last brisket had a fat cap like a hockey puck while mine melted like butter. Charles, you gotta flip it mid-cook not just leave it one way the whole time. Olivia's technically right about the terminology but c'mon, "start fat down then flip up" is just flipping with extra steps and less attitude.