@luongobarbecue: Fat Side Up gives you a brisket that is moist and tender. The slices almost fall apart as the knife runs through, and every press brings out more juice. It’s the kind of brisket that melts in your mouth and feels rich all the way through. Fat Side Down, on the other hand, produces a firmer brisket. The slices hold their structure, making them easy to handle, but the tradeoff is that the meat is noticeably drier. This style works well if you’re looking for slices that keep their shape, especially for sandwiches or when you plan to add sauce on top. In the end, it really comes down to what you’re aiming for: fall-apart tenderness with Fat Side Up, or structured, slice-ready brisket with Fat Side Down.#TexasBBQ #BeefRibs #SmokedRibs #TexasStyleBBQ #fypage #PitMaster

Luongo BBQ-Traditional TX BBQ

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Region: US

Saturday 13 September 2025 16:00:00 GMT

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Comments

cmb1147 :

Fat goes toward the heat source. Period. Offset up, pellet down.

2025-09-24 17:20:26

Tazman 6 :

Fat down isn’t dry. Unless you aren’t wrapping. JMO. Then fat side up produces dryer meaty slices. Opposite from what you are preaching. But, to each his own

2025-09-19 12:46:40

demonking :

im doing fat down for the time being, because I haven't been slow cooking like I used to. gotta get my fire management back down.

2025-09-19 01:45:32

Darin Smith :

Fat down 👏

2025-09-13 23:01:45

ravi996 :

wrong. depends whether it's an offset, pellet, reverse flow, drum, kettle, Kamado...

2025-09-20 19:01:55

Edward Manders :

I think all depends what smoker you have. top down, or bottom up smoke on which way you place it.

2025-09-14 05:59:29

BLESSED :

Both look dry

2025-09-16 00:45:54

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