Hello Dr. BBQ:
Everyone tells me to cook brisket with the fat side up, but you say cook it with the fat side down, so what’s the scoop?
I prefer to cook my briskets fat side down on any cooker that has the fire underneath the meat. I think the concept of the fat melting into the meat is a nice idea but it doesn’t really happen. It just rolls off the sides and the bottom is exposed to the direct heat. My way the fat absorbs the direct heat off the plate setter and the exposed meat on top gets the smoke and the ambient heat. I’ve cooked many briskets both ways and I feel that fat down helps a big brisket cook just right. If your way is making your guests happy, then you are doing it right for you.