Bull Brisket Advice - Fat Side Up vs Meat Side Up

[Jim6820]

Yup, that's the answer. What we have here are convection smokers/ovens. Much like the top rack vs bottom rack (for those that try it). In a 14 to 18+ hour cook where most of us wrap after the stall, I really don't know if it matters.

What @Pacman said!

 

[Buckeye1]

I've only made one brisket flat and made it like I make my pork butts. Fat in the trash and bark all around the meat.