I finally found a place that sells brisket, had to special order it, so if all goes well I will be trying for my 6th smoke a brisket. A wee bit nervous as this will be my first time and the in-laws have asked for half of it uncut so they can have smoked meat. Pressure? Nawwwwwwwwwwwwwwww. Now I have been reading until my eyes go fuzzy so I have a pretty good handle on what to do. However, nobody can seem to agree on fat side up or down.
If this helps, I have a vertical charcoal smoker that has 2 grates, 1 right above the water pan, I will be putting a foil pan on that grate to catch the juices and shove some veggies in there with beef broth.
So...fat side up? down? sideways? help? :)