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Brisket
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mjackson
Posts: 2
I'm starting a brisket early in the morning. What's everyone's opinion on whether to cook fat side up or fat side down?
Comments
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I think the general consensus is to cook it fat down.
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Fat side down.
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FSD!!!
Drip-pan on platesetter feet under drip pan. 
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I do it fat side up.
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I cook fat side down. Always turns out really nice. Hypothesis is that it will deflect some heat, though not sure it's true.
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To stay with the original question it seems to me the consensus on this board is fat side down... My question for the posters of the pics or others is doing a flat. Are those pics of flats or the whole thing? I'm having a small problem finding anything but flats.
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I have only done full packers (until today). Do you have a Sam's nearby or a butcher that will order one for you?
Picked up a packer at Sam's on the way home last night. Removed the point to smoke by itself and doing something different with the flat. -
I do mine fat side down. Came out dang good. Dave San Jose, CA The Duke of Loney
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Mine was a pic of the whole thing flat + point.
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