Fat Up or Fat Down

You are getting ready to cook a nice brisket and you are trying to remember if you were supposed to cook it with the fat side up or the fat side down.

When grilling or baking a cut of meat for a long amount of time you will get more tender meat if you do cook it with the fat side up.

The fat does not actually permeate the meat, but it does flow over the meat and when it is heated it will act as a barrier preventing moisture from escaping from the surface of the meat.