This will cause it to remain chewy, unsatisfying, and largely flavorless. If you were to have the fat of the brisket facing the opposite way to the heat source, then you would likely find that the fat does not cook fully. What Happens If You Cook a Brisket With the Fat Facing the Wrong Direction? This is a great way to make use of the whole cut and to make use of the amazing flavors throughout. If the brisket is sat with the fat facing up towards the heat source then the juices that run off from the fat as it cooks will trickle slowly down the rest of the brisket, and coat it in delicious and savory flavors. Placing a brisket upside down on the grill will also cause grill lines to be burned into the top of the fat, which can create an even more appetizing appearance.
This gives it an incredibly satisfying mouth feel, with a certain crunchiness and saltiness that is frankly irresistible. No matter whether you cook the brisket with the fat down, or up, if it is facing the heat source, then the fat will begin to crisp up along the top. This is to help make the brisket taste even better.
Why Should the Fat on a Brisket Face Toward the Heat? If you are using a cooker that has heat coming from above the meat, then you will want to place the meat with the fat facing upwards, much for the same reasons. This way, the heat can directly reach the fat first, which helps to cook it to perfection. If you are using a grill, or other device, that has heat coming from below and into the food, then you will want to place the brisket with the fat facing down. Technically, both ways are valid, but it depends on what you are using to cook the brisket. It is difficult to give a definitive answer either way on this argument, but maybe not for the reason you expect. I’m sure you’d much rather be eating your brisket than endlessly pondering over it, so let’s find out for you the best way that you should cook your precious brisket to get those mouth-watering results! Should You Cook Brisket Fat Side Up or Down? Should you have the fat facing up? Or should you have the fat facing down? Which would lead to the best results, and is it safe to do it in the opposite way? However, since getting a brisket just right requires some decent skill, and the fat is such a vital part of the meat, it would stand to reason that there must be a preferred way to cook it, right?