The fat cap of the brisket is the source of so much deliciousness. Conventional belief is that when smoking the brisket, it is placed on the grill with the fat cap up. It is believed that the fat will melt as it cooks, basting the meat and making the finished product more tender and tasty. However, many people say that it is actually best to put the fat cap down. In fact, many competitions are won by those who smoke their brisket this way.
As the debate continues, there are some who say that the best way is to actually flip the meat every two to three hours, or even just split the time evenly between up and down. Since great brisket requires a good amount of time and money investment, competitors and home cooks alike are asking themselves; which way will yield the best brisket?