After wrapping - fat side up or down?

[bradjo222]

For those of you that wrap your brisket, with either foil or butcher paper, after you wrap, do you put the brisket back on the smoker with the fat side up or down? If you begin cooking with the fat side down, after wrapping, do you continue with fat side down or change to fat side up? Or...does it matter? Thanks.

[jharner]

Stay with what you started. I believe in the rule that you are protecting the meat from the hottest heat. The cooker you are using dictates fat up or down.

[texastweeter]

Exactly. Fat down on cabinants fat up and point to the fire on offset.