Originally Posted by JS-TX
I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..
When I cook on the UDS I'm FC down until I Wrap then I stays FC up the Paper is a Good heat shield.