Thanks Rich. It really wasn't my thinking. One of the recipes I've been looking at called for fat cap up so that's what I did. I like to experiment and I'm glad I did. I don't think there's a right way or a wrong way. More a matter of preference and what works best for you. I actually bought two of these briskets when I was at Costco. I'll be doing the second one later next month and will do it fat cap down, my personal favorite. It seems to me that when the fat cap is down it acts kind of like a heat shield and helps keeo the flat from drying out.Originally Posted by Rich Dahl
