bsooner75 wrote:Use the fat to protect from the heat. Let the pit determine fat side up or down.
I used to religiously cook fat side up because AF cooked his briskets that way. Then I learned my Smoker was putting the majority of the heat below the meat. Flipped it over and got good results. Plus…if I didn’t do a good job of trimming I could take some off after the cook and not lose the bark on the meat.
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This is exactly correct. Whether I cook fat side up or down just depends on the cooker that I'm using that day. An an off-set, top flow smoke? Absolutely fat side up. On a vertical cabinet smoker? Fat side down.