Fat side down for me. Lately it has been mostly fat side off. I started trimming mine a whole lot closer than I used to and am enjoying the results. Cutting down to about a 1/4" cap and dam near seperating the point and flat to get as much of the fat out as I can. Then inject with a modified version of Dr BBQ's big beef injection and marinade overnight. The brisket cooks faster and has a great flavor.
How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle