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Fat Side up vs. Fat Side Down

Hey Everyone, as I read through the discussions I noticed some folks tend to do their brisket or pork butt, fat side down, while others tend to do them fat side up. I've been doing them fat side up because I want the fat (i.e. flavor) to go down into the meat. Does this really happen though? I would assume this debate would be important if were weren't using an egg since the egg is a very efficient cooker.  However, I am no expert and I'm still learning the art bbq and I am curious what other people had to say about this. 

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