Brisket flat question

[Jeff Riddle]

Hello all!! I'm planning on smoking a brisket flat on Saturday and I have a couple of questions
First off, fat cap up or down? Second do you put rub on the fat cap?

 

[Dave/G]

On the WSM, fat cap down because the heat is coming from below. I put rub on the fat side but not a whole lot. If the fat is hard fat, I trim it down to about 1/4 inch

 

[Bill Spearman]

Like lots of rub as it really enhances the juices I collect during the foiling phase............