Originally Posted by moonpie
I say fat side up...all the way through, letting the melting fat travel down through the meat. 185-225 degrees for 10-12 hours has always worked for me. I know my temp zone looks a little loose, but I don't like constantly messing with my air trying to get the perfect temp.
fat up is good in some circumstances and frankly the smoker he is using could probably be one of those instances. However, due to a brisket's structure, most of the fat does not travel down through. It travels in between the sinew and out the sides.
It DOES when it melts form a barrier that helps with moistness. Which is why, yes, doing a brisket upside down also forms a bowl of sorts that keeps the liquids in a bit.
Either way up or down would be great for a NBS
and where is this 185 - stuff coming from. Is someone playing a huge joke on us?