If the heat is directly radiating from below against the meat then the general consensus of seasoned brisket pros is to put the fat towards that direction, so yeah downwards. if there is something deflecting the heat to where it isn't directly hitting the brisket from below then I would default to fat side up.
That is most definitely the Flat muscle but I can't tell if they left some small amount of the Point on towards the top and underneath. In any case they removed all the fat.
I would only spritz/add liquid when you wrap it in foil.Thanks for clearing that up.
I wasn't sure what I was looking at.
They obviously haven't done what I asked.
I'll ring them on Monday!
I need to wrap this then.
Hopefully they make it right for you.This is the first time I've had brisket from them.
I spend a lot of money there tho.
I have sent them an email.
I'm sure they will do something to make it up to me.
Whatever cut I get, if all the fat is left on, it should look like the picture you posted.
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