nice job!

You guys don't trim off that fat before serving? I know it might take away some of the bark look but I doubt many people would eat all that fat. Oh, and it always fat side up for me too.

Fat is flavour !!!

Actually there's not that much fat on the brisket that'll make it taste nasty. A bit of fat adds to the texture to the brisket.

Will be putting on a 11+# choice brisket on the BGE tonight. Fat side up, pretty heavily trimmed to 1/4 to 1/8 inch or so on the cap and elsewhere. No wrap. Get the internal temperature to 198-203. Wrap and let it rest for a couple of hours.

I think starting with choice or prime and getting the internal temp right to be the most important to good results. I don't think rubs make or break a brisket. I like well seasoned live or post oak and maybe a little orange wood. I read Aaron Franklin's book and I don't tend to do mine quite as hot as he states he does. I try to stay pretty close to 250, but I've gone to 275 at times and down to 225.

If I do all of the above, the brisket turns out tender and moist with a good firm dark bark. A few fist sized chunks of wood seem to provide enough smoke. I tune the fire to get the light clear blue smoke. Slice after the rest and when ready to eat. Otherwise, keep it wrapped and warm until time to eat.

Briskets are like womens. Either way is good as long as they're hot and tender!

IT DON'T MATTER!

I cook fat side up, due to gravity. I want that fat to soak into the meat or at least run across the surface and do some basting along the way. If fat side down it just drips away from the meat providing no benefit.

One of these days I'm going to figure out how to cook beans under the brisket so the drippings flavor the beans as they cook - and that will no doubt require me to buy another smoker...

I trim the fat after I cook it because I save that fat to season pinto beans with and I want that fat to have a smoked flavor.

Down Down Down....................Oil and Water don't mix (tip)

There is so much "intramuscular fat" you can take a fillet knife and cut the top fat off and have a great brisket every time and it will taste better and be much better for you.

The two most debated questions in brisket smoking.

1. Fat side up or down?

2. To wrap or not to wrap?

Fat side up and wrap about halfway point. Seasoned with salt and pepper only, heavy on the pepper.

People act like they are absolutely dying from pleasure when they bite into it. Fun to watch!

Fat side up, wrap when it hits 150* and then cook to 203*

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yeah go ahead and wrap. enjoy your roast.

I do fat side down on my pellet smoker, custom rub, refrigerator to smoker smoke till internal temp is 195� remove from smoker and let rest for about half an hour. Serve and watch it disappear.

Both but I will eat it cooked either way hahaha