Fat Side Up

There's no "right" way except the one that works for you.

Most CS smokers, the idea of fat down is to help with the heat coming up from the bottom. You'll see if sometime the bottom gets overcooked because of the direct heat.

Just keep experimenting and let the family tell you which way works best for you, that's all that matters.

Jrhos - I am glad that fat side up worked for you. What were your cooking specs? I tried fat side up once and the meat side did get too well done like smokin mentioned. I will stick to fat side down from now on, just a personal choice, but that's why I asked about your cooking specs. Temp, how long, because maybe a lower heat maybe better when doing fat up???

Like Smokin' says about experimenting.We've had heat rise and collect to make top of top rack the hot spot.

Specs-brisket flat (had a slight point to it) - about 7 lbs -225deg - 10.5 hours - sm025 model - at 'middle' rack position - pulled at 195 internal temp - used mustard and Mccormicks Mesquite spice as rub.

"Bark" of meat was no more cooked than when I have put fat side down. Like Smokin says - experiment and find what works for you.