Chef Robbie Shoults recommends cooking brisket fat side down to achieve superior results. This technique insulates the meat from the grates, prevents drying out, and enhances browning due to the Maillard reaction, resulting in a rich bark. Moreover, it allows the fat to render properly, with grease dripping away to preserve the meat's flavor. Additional tips include sourcing brisket from local butchers and efficiently using any leftover fat to make beef tallow for future cooking.
Cooking brisket with the fat side down actually helps insulate the brisket from the hot grates and prevents it from drying out.
Cooking with the fat side down allows the fat to render out, and the grease drips directly into your drip pan, preventing it from taking all the flavor away with it.
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