Hot and fast brisket cook

[Gotaf7]

Smoking my first brisket this weekend, after reading about the hot and fast method used by @cmack and @chilerelleno, I have a few questions that I hope someone can answer, do I start the cook with the fat cap up then flip over after a few hours or leave it fat up the whole time, or leave it fat down the whole time? Thanks for any info.

 

[radioguy]

I do hot and fast brisket, temp 260-280. I start mine fat down for first 2 hours, then I flip for the remaining time. About 5-6 hours foil, double wrap. At this point I may elect to put it on the oven 275F. Cook until probe tender.

RG

 

[sandyut]

fat cap down all the way through no wrap. the up or down debate is endless - JSYK...

 

[creek bottom]

I do mine fat cap up the whole time and I do not wrap. I run my pit at 300-350 the whole time. Turns out like butter after 6 to 8 hrs... My pit is a reverse flow so the heat is actually rolling across the top of the cooker.

 

[Gotaf7]

Thanks for the info, appreciate it.