SRF Wagyu - Fat cap up or down on XL?

dstearn

So I am smoking my 2nd SRF Black this weekend. It is a 14 lber expect to trim around 2lbs of fat.
Will set on the egg around 1 AM at 225 Grate. No injection or wrap just S&P.
Once the flat probes like butter, I will let it sit on a cooling grate for 30 minutes prior to FTC if needed.
Last time after FTC I made the mistake of starting to slice it before the temp had settled down to 145. This time I will let it cool down prior to serving.
I thought I read on the forum that with the XL it was better to have the fat cap up with the point facing 12:00.
Any opinions are appreciated.

DoubleEgger

Fat cap down 

The Cen-Tex Smoker

Does not matter. I’ve done both and there was no difference. I am always up FWIW. Just how I learned. 

Kent8621

I always do the Fat cap towards the heat, maybe its a mental game but it always seems to work better for me.

R2Egg2Q

I wouldn’t cook wagyu any differently than you would any non-wagyu brisket.  That said, I cook all of my briskets fat down but have tried fat up once and didn’t really notice a difference.  Point at 12 o’clock works for me.

EggbertGreenII

I've tried both ways too, and couldn't tell any difference.

bgebrent

I can tell no difference.  Because Michael is my friend, I do put the cap down.  Earlier today I put it in a brine.  So many options.

dstearn

Fat Cap Down it is!