Fat side up vs fat side down

[Pschiller86]

I’m fairly new to my Traeger and I’ve heard varying opinions on fat side up vs fat side down on low and slow cooks.

In my old Weber Smokey mountain smoker I always cooked fat side up.

What do you all do?

 

[Big Man Dan]

You'll certainly get a variety of responses here but I usually keep the fat side (if there is a substantial fat cap) with the thinking that the drippings will help baste the rest of the meat. But I'm no expert.

 

[JayHog]

I used a WSM also, prior to the Traeger. I recently put the fat side up on a brisket (on the upper rack, and smoke tubes on lower rack) and the result was just like the WSM (maybe better). You've got to make some tweaks to get the same smoke on the Traeger. The good news is that you can get good smoke!!

 

[Pschiller86]

I used a WSM also, prior to the Traeger. I recently put the fat side up on a brisket (on the upper rack, and smoke tubes on lower rack) and the result was just like the WSM (maybe better). You've got to make some tweaks to get the same smoke on the Traeger. The good news is that you can get good smoke!!

I’ve done fat side up on the Traeger but then it got my thinking because the heat source is directly underneath….

 

[Slimpicker]

I’ve done fat side up on the Traeger but then it got my thinking because the heat source is directly underneath….

not exactly underneath, bcuz of the convection in a Traeger, the fan blowing heat all over.
Fat UP is what I like but mostly bcuz fat down sticks to the grate when you remove it and most comes off the meat.

 

[Timmy]

For me, fat side down on the Traeger. Fat side up on the stick burner.

 

[midwest]

I've always been told fat goes in the direction of the heat source. I saw a video today of a guy cooking a brisket and he said fat up because all that fat melts down through the meat. I don't think that is the case at all. On my 780 I always go fat down, I know technically it is convection heat but a lot more direct heat hits the bottom than the top i think.

 

[HotSpringsBBQ]

I have always been a fat side up guy. The fat renders and makes its way south through the meat. Very juicy and tender. Since the cook is indirect, you dont need the fat cap to protect your meat on the bottom as if you were using another type of cooker. Of course, this is just my own opinion haha..

 

[Schumie_Toronto]

Hi Guys - first time brisket on my new Timberline 885. I cut the flat from the tip and I'm trying fat side up, each with it's own drip pan with about 1" of water in them. I'm going to put the probe in the tip and my meat therm. probe in the flat and remove each, as hey hit 160F. I did cover in rub a day ago and wondered if I should have dried them off before putting them in the smoker, but didn't. Here goes nothing!

 

[GrillMeister]

Me, fat side up with a pan of water underneath. Works great for me.

 

[Schumie_Toronto]

Me, fat side up with a pan of water underneath. Works great for me.

Thanks dude! I feel better already!

 

[Slimpicker]

Hi Guys - first time brisket on my new Timberline 885. I cut the flat from the tip and I'm trying fat side up, each with it's own drip pan with about 1" of water in them. I'm going to put the probe in the tip and my meat therm. probe in the flat and remove each, as hey hit 160F. I did cover in rub a day ago and wondered if I should have dried them off before putting them in the smoker, but didn't. Here goes nothing!

you'll do fine

 

[JPSBBQ]

Fat down. Fat up comes from a commonly disproven notion that the fat will melt and baste into the meat. It doesn’t. Fat is oil and meat is mostly water. I don’t care if the fat gets messed up or looks bad from the cooking grid but I do care about the lean side looking good. Fat down all the way for me. Good thing is it doesn’t matter much, just pick one that fits your personality and roll with it. It’s all good!

 

[Schumie_Toronto]

Fat down. Fat up comes from a commonly disproven notion that the fat will melt and baste into the meat. It doesn’t. Fat is oil and meat is mostly water. I don’t care if the fat gets messed up or looks bad from the cooking grid but I do care about the lean side looking good. Fat down all the way for me. Good thing is it doesn’t matter much, just pick one that fits your personality and roll with it. It’s all good!

WOW! OK then - Happy Smokin' Dude!

 

[Schumie_Toronto]

Fat down. Fat up comes from a commonly disproven notion that the fat will melt and baste into the meat. It doesn’t. Fat is oil and meat is mostly water. I don’t care if the fat gets messed up or looks bad from the cooking grid but I do care about the lean side looking good. Fat down all the way for me. Good thing is it doesn’t matter much, just pick one that fits your personality and roll with it. It’s all good!

OK thanks. Maybe I'll do "up" this time and then "down" next time.