I've only done one small brisket flat, it turned out really good (I think), did it fat cap on top with a basic rub, low, slow ect...
My parents are coming to visit in a 10 days and I really want to knock them on their back side with this. So I've been doing some research and I've heard fat cap on top keeps the meat moist, others call BS and say it just runs off the side and into the tray. Thoughts or opinions on the topic? I'd love to hear from y'all.
Also thoughts of liquid in a pan under it, basting in occasionally, the necessity of foil wrap and rest in a cooler.
I'm ordering my cut from Snake River Farms and I really just want the meat and the egg to do the talking.