Originally Posted by Doorbusters
Never used a WSM, but all mine go fat cap up. Looks as though I am the only one saying that, but the fat drips all over the rest on top. Just me though.
Doorbusters, I was a fat cap up guy too, until I got intrested in the threads on this forum about up or down, and I did a side by side, and decided that fat cap down was overall the best option for brisket. Works for me, YMMV.