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Now that I have multiple shelves in my 700, I plan to do just that and put a drip pan under the meat on the bottom shelf.For what it’s worth, on my 1250, after I trim my brisket down from a packer, I sit it top shelf, fat side down.
I’ve tried fat up and fat down and prefer down. Also allows me to spritz the meat side easier.
Top rack really gets it up in the smoke and off the heat and placing a drop pan on the bottom shelf allows for easy catch of the fat and some rendered fat from the dripping.
Report back. I have done fat up/down while on the top rack and have found a better finished product with fat down. Being from Texas, it's always fat side up the doing brisket, so im sort of a rebel with my fat side down.Now that I have multiple shelves in my 700, I plan to do just that and put a drip pan under the meat on the bottom shelf.
That said, you mention the fat side up or down debate. Over time, and with previously having just the one shelf, I morphed into a fat side down cook because the heat in a 700 would dry the bottom out. And like you said, you can spritz the top. But with my new shelves, I do plan to try a fat side up cook on a middle or upper shelf with the drip pan underneath but have liquid in the pan to see what the impact of that has on the final product. Crossing my fingers.
@Mozekian …you may have seen it in my separate post but I did my St Paddy’s Day 2024 corned beef cook fat side up on the middle shelf and a “water pan” (beer pan) underneath. Turned out very good with no noticeable dryness on the underside. Pics were provided. Hopefully, that helps some. I think I need to experiment with that some more.Report back. I have done fat up/down while on the top rack and have found a better finished product with fat down. Being from Texas, it's always fat side up the doing brisket, so im sort of a rebel with my fat side down.