Originally Posted by BayoustateBBQ
On a grill you will want fat down. On a smoker the hottest part of your smoker is towards the top atleast that 's how my offset is so I do fat up.
That's true if your brisket is up near the lid where the thermo is located on the offset smoker. I guess if you using a vertical smoker it also makes sense.
However, if it is near the fire box, the hottest part is down near the box.
Seems like fat down provides a good heat shield. Of course the fat up, letting it act as a natural basting .
So i just turned my brisket .