When I have braised Brisket in the past I have always put the fat pad up so that as it melts in it keeps the meat moist. Is this the way to think about orienting a brisket in a Smokette?

Yes, I'd say that's the way I like to do it. The only time I'd reverse and have the fat on the bottom is if I needed to put it on the bottom rack.

C'Nooga

I agree, turn it upside down if you have a fatty hunk of meat above it dripping down. Mo betta.

Well I'm no brisket expert...(as Tom says)

Personally I don't think the fat cap matters as much as the fat that's marbled in the meat.

Try some both ways and go with your preferrence. I think 90% of the people probably put fat on top.

In the smaller CS's if you place a brisket down low, put the fat down so it becomes something of a fat sink.

My personal theory (no proof, just logic) is that the outer fat can't "soak" down into anything, it will tend to run off. I might keep the outer portion of the brisket from drying out. I think, that at a certain point, the pores will will close up due to cook and fat or anything else (including rubs, mops, sops, etc) can't get inside.

Just another theory I'm working on, trying to sort out the science of BBQ.

Until then, I'll flip my briskets throughout the cook.

Smokin,
Just a thought, Could one inject a food coloring into a small area of the fat and see if it did penetrate into the meat for a test. Just a thought.

Never thought about it, would be a possibility.

I figured if I threw it out there, someone would have a great idea.

Russ

I have no idea why, but if I smoke a brisket fat side up, the fat ends up like rubber; fat side down it becomes like jello, and I can just brush it off with the flat side of a knife.