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[Goosehunter51]

Just wondering how folks cook theirs.

[pmillen]

On most pellet pits the heat source is below the cooking area so most users position the brisket with the fat side down as a buffer.  Fat side up isn't effective basting (most basting isn't effective) and may flush off the rub.

[Canadian John]

 +1.  Fatcap down is claimed to help retain moisture. That's how I have been doing it for some time..Frankly there is much more to the cook than fatcap positioning.

[Bar-B-Lew]

I've done it both ways and don't recall there being much of a difference especially if you wrap the brisket at the stall.

[triplebq]

I fall into the same camp as Bar-B-Lew. I have done quite a few briskets in my day and honestly haven't found a way I like better. I just did a couple of briskets on my Grid-Iron and both were fat up. Came out perfect for me.

Honestly I would suggest trying it both ways and seeing what you like. In the end I'm sure it will turn out great either way you do it.

[hughver]

Yeah, what they said. However personally I do it differently than most, I separate the point from the flat and remove all visible fat from both before smoking, more meat surface area for rub and smoke.   

[okie smokie]

Fat side down is a better buffer for the radiant heat coming off of the drip pan.  I suppose that would keep the bottom of the beef from dry overcook, but WTHDIK?

[Bar-B-Lew]

Yeah, what they said. However personally I do it differently than most, I separate the point from the flat and remove all visible fat from both before smoking, more meat surface area for rub and smoke.   

I threw two pork shoulders on the smoker about 11am and trimmed the fat cap off of both of them to get more rub on the surface that will stay with the meat after I pull it.

[cookingjnj]

I have always done fat cap down.  Well, I guess only because that is the way I have always done it, no real reason other than that.