Fat side up or down on a wet vertical reverse flow...

[MDR]

Going to do a Brisket on a Backwoods G2 Chubby with water in the pan, aiming for about 240 degrees. Do I do fat side up where the smoke is coming from? My concern is if I do fat side up, will the moisture from the pan below prevent me from getting good bark on the meat? If I do fat side down, will the heat from the top dry out my meat? I do plan to wrap at around 160 degrees. Or am I just overthinking this? Looking for any advice you guys might have.

Thanks guys.

 

[BigW.]

Either way you'll be fine. Opinions will vary. I do fat side down since the heat source is directly below the brisket on my set up.

 

[chef jimmyj]

Don't matter much, in your case. You plan to wrap so you won't get crisp bark, up, down or side ways.
But, in general, smokers with high heat Below the meat, WSM, UDS, ETC, fat side Down for protection. Evenly heated Smokers, MES, Pellet Smokers, Offset and Reverse Flow, ETC, fat side Up, for Basting. Some guys cut all the fat off, and place it on the rack above to render and Baste the meat. Works good...JJ