Cook Brisket Fat Side Up Or Down. However, this melted fat does not add any moisture to the meat, or naturally braise the meat. Add the brisket back to the pan, fat side up, along with the mushrooms, water, tomato sauce, worcestershire sauce and horseradish.
Scrape fat layer off and discard. But this can ‘wash away’ some of your rub. I put a water/cider vinegar 1:1 mix in the pan.
BBQ Blog BBQ Brisket Technique
There is also a drip pan full of melted beef fat. Place brisket on cooler side of grill, fat cap up. When fat heats, it begins to melt which is a process also known as rendering. Get your smoker set to 225°f to 250°f, or rig up your own grill to serve as a smoker with hardwood chips and indirect heat.
