Brisket Fat Cap, Up or Down?

Byrdo

This is probably a stupid question; however, I think I read somewhere that the fat cap was to be down. This does not look right to me, can someone help?

LasVegasMac

Byrdo,
Cap up on top side. I'm not the guru on this issue but have down mine this way as well as read many "how to's" - cap up. That helps to keep it moist during the cook.[p]Happy EGG'n,[p]LVM

Nature Boy

Byrdo,
Most folks go with fat up, as the logic says that the melting fat helps baste the meat. Still quite a few cook fat cap down, and say that is part of their trick for success.[p]I guess the bottom line is that if it doesn't come out good, you prolly can't blame it on where the fat cap was. Plenty of time...an even temp...and a moist environment is more likely the key.[p]Have a blast, whichever way the fat lays.
Beers!
Chris

Unknown

Nature Boy,[p]I just tried my first "fat side down" brisket last weekend on my WSM. I liked it a lot better, since the meat side, which is usually down, did not develop the dry chewy layer of "skin" that it does when the fat side is up.[p]Lee

Spring Chicken

Byrdo,
I just did one cap-up yesterday and it was the "best brisket ever" according to my wife and the friends who came over to "sample some of this Big Green Egg cooking we keep hearing about." My wife even mentioned having some leftovers for breakfast today. Now THAT'S taking brisket to a whole new level. And all I used was some rub.[p]I'm get'n so good at BGE cooking (with considerable help from the Forum) I'm not afraid of trying new stuff, so I just may try a cap-down cook one of these days. I think its the Egg that does all the work anyway.[p]Spring Chicken
Spring Texas USA

Clarky

Byrdo,
My butcher always says cap up; never fialed me yet.

Spin

QSis,[p]On the BGE, you can either invert the plate setter (legs facing up supporting the grill) or add a pizza stone under the meal (I use a foil drip pan also) to avoid the drying effect of long exposure to the coals.[p]Spin

Unknown

QSis,[p]Mine definately came out better fat cap down.
But for Boston Butt I still go with fat cap up.