Since we're on Brisket...and there's a response from Tomball and an Aggie.
I got my brisket recipe from a full fledged Aggie in Magnolia Texas and he explicitly does his fat side up and they always turned out great.
I'm probly opening a can or worms that's been discussed but I'd like to hear the pros and cons of fat side up and fat side down.
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2004 Weber Performer GREEN
UDS
Orange Super-Duper Fast
Taylor Made 9deg. R7TP w/S-Fujikura 6
Rescued 2002 Weber Genesis Silver B Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
18" Gold (rescue) SJS (rescue)
and a Pyro FIL
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