I have only done a few and I always go fat side up and have never tried fat side down so please provide me your reasoning and how does it work for you.
My best brisket has been not foiled and I switched from rub to just plain old S&P with no foil and fat side up. The wife loved it and I plan on doing the same this Saturday unless I hear some sound reasoning of why I should change to fa tside down.
My best brisket has been not foiled and I switched from rub to just plain old S&P with no foil and fat side up. The wife loved it and I plan on doing the same this Saturday unless I hear some sound reasoning of why I should change to fa tside down.