Quick answer Fat side up in a slow cooker. The fat slowly melts over the brisket, helping baste the meat during a long cook, such as 8 to 10 hours on low. Trim excess fat to about 1/4 inch first. Brisket Fat Side Up Or Down Slow Cooker: 1, fat side up. In a slow
Quick answer Fat side up, Franklin-style: Aaron Franklin cooks brisket with the fat cap facing up in an offset smoker so rendered fat bastes the meat. Cook low and slow around 225°F until properly tender, then rest before slicing. Brisket Fat Side Up Or Down Franklin: 1 way—fat side up, the Aaron Franklin method for
Quick answer Fat side down on a Traeger. The heat comes from below, so the fat cap helps shield the brisket from drying or scorching. Leave about 1/4 inch of fat, and rotate if one side cooks faster. Brisket Fat Side Up Or Down Traeger: use 1 rule—cook it fat side down on a Traeger.