Good morning Egg Heads! In my continuing effort to further my education on smoking a brisket, I have read and watched more tips than I care to mention. Seems like everyone has an opinion on which way is best as far as temp of egg, temp of meat, resting, carving, etc.
The one thing that I wanted to ask you all this morning was about placement of the brisket in the BGE. I have seen many do it fat UP, saying this allows the fat to render through the meat making the brisket more tender in the end. Others say fat DOWN as this protects the underside of the brisket from getting too done. And still others say it makes absolutely no difference.
Please share your preference and why?