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You're going to get mixed answers, but I believe always smoke brisket fat side down.  Heat rising over the brisket is the primary source of drying. By using the fat cap of the brisket (the thick layer of fat on one side of the brisket) as a shield between the intense heat of the fire and the...

To add to the "bring the meat up to room temp" comment.... it's best to take meat straight from the refrigerator and put it into the cooker. Their theory is that the smoke ring, that pinkish/purple color that forms beneath the surface of the brisket, is formed only while the meat is below 140°F...

Meat is not a sponge.  Yes, it can absorb moisture (think brining) in small amounts as long as the circumstances are right (like a low temperature, salt content and the right PH.)  The fat from the melting cap is going to pour around the meat and drop off the bottom.  All this is going to do is...