I voted down... only cus I am going to do that for a while. I have always done fat cap up but on a vert. RF I think it will be better down and that is my current comp cooker.
I start out mine with the cap down to really expose the bare side to smoke well point towards the smoke. After a about 4 hours flip it over and set it in a aluminum pan to catch the juices. This lets to fat cap melt and smoke that side until done.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Down for me. I haven't had much luck with the fat cap on a brisket breaking down much as compared to the fat on a butt so I put it where it serves me best and that is as a heat shield.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
Fat cap down and cook her hot, like 375-400 degrees hot. Can't cook her near that hot with the fat cap up. Yeah, the point is like beef marshmallows. Do that at 225. LOL
Well there you go El Gato.....almost half of who voted choose fat cap down....thanks to all who participated and thanks for not selecting the two choices wrong answers!!!
If you can't fix it by sheer force or cursing......then it can't be fixed.....
Fat cap up let the fat run thru and around to keep it moist. Since I cook it indirect and low 225 to 250 I need not worry about "burning" it. If it was direct heat fat cap down for protection and pushing the fat "up" thru.
If it ain't BBQ it ain't food.
In need of more steel and time!
I trim the fat down to about a 1/4 inch everywhere.
I remove the hard fat because it won't render anyway and it's easier to find raw than cooked.
Your "drip-baster" idea sounds promising…. ever add brisket rub to that fat?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)