Mixon weighs in on Brisket cooking fat cap up or down...

KKorkmaz

@texaswigthat might not be a traditional brisket but it is damn good looking!

FWIW...I've always cooked fat side down, to protect the brisket from the heat source, its what I've learned and most consistently seen on this and other forums.  On a off set cooker I believe you could make an argument for fat side up. 

At the end of the day you're going to get great results in the BGE regardless so...try both and decide which if either you prefer. 

Ross in Ventura

Great post Smitty, great read,

Ross

theyolksonyou

Sous vide