Originally Posted by HankB
Why? What would be improved fat side down?
For me the bark (which is the best part) got too much heat and formed a inedible layer of meat, sort of like a hard crust. This could have come from a couple of things, too high of heat for the cook or because I didn't foil/wrap. I know if I had done fat side down that the fat would have taken most of the heat and I would have had that wonderful bark up top to eat. Another thing was it got done way faster than I thought it would. I foiled and wrapped in towels for about 5 hours, this could have had something to do with it, I dunno, this was my 1st brisket.
Now on the flip side the brisket was wonderful! Very tender and moist, so much so that juice would run out of it as it was being sliced. I just wish that I would have had some of the bark to eat.