Brisket Survey

RMSmithJr

Fat cap up or down?

Why?  

Research reveals an inconclusive either/or. 

Chubbs

I have tried both several times and results are same for me. I tend to go fat cap down now. No big reason why other than I apply rub more heavily on meat side and sit it in fridge to chill with it facing up then just pick up and set down on egg. Lazy I guess

NPHuskerFL

I've done both. In an egg it really made no real difference either way. I go fat cap down. My justification....if something is to stick to the grate let it be a little fat. 
Now if we're talking offsets or other vessels my answer would change. 

DMW

Stand it on its side

SGH

DMW said:

Stand it on its side

I have

johnnyp

Fat cap down.  No flavor difference, but I get better bark

Legume

Flip every 15-20 min to baste

1move

Fat cap up! Did two at once to compare as I was having a large party. Both were trimmed the same way one was on the left one on the right of the egg. Both weights were at 9lbs, maybe a couple ounces difference. The fire was lit in the middle of the egg, and I told my guests that we were having an experiment and to pick which meat was the better one. I tried to keep it as controlled as I could by giving each guest roughly the same area cut. About 85% of them choose the fat cap up. 

I did did this for my own sake and people might say on here that there are lots of variables even though I tried to eliminate most for my own experiment. I also watched a bunch of videos and at the end came across Aaron Franklins videos and he does it fat cap up so this is the way I have stuck to it. 

A bunch of of people on here are worried about the meat sticking but on a cook that long/low/slow nothing will stick. Having that much fat/grease drip into your drip pan below ensures those grates are greased right! 

https://m.youtube.com/watch?v=VmTzdMHu5KU

YukonRon

I have done both. I like the fat side down on  packers that have extremely thin flats, or when I do a real bad carving job. Fat side up when I have a thicker Flat, and carved correctly.

RMSmithJr

I'm going fat down this time. Good points made on both sides (sic).

 I did give the kitchen's roteserie (sp?) a real long look - won't fit under the dome.  

The meat is on.

clintmiller

My best guess is it doesn't matter. But, I always start briskets fat cap down in the Egg. After 6-7 hours, when I wrap them in butcher paper, I flip them fat cap up.

Botch

@1move, I love a controlled experiment, thanks for posting.  

lousubcap

I'm in the cap down crowd-likely no difference but that is one variable I can eliminate.