I have a new Smokette and I am curious about which side goes up on a Brisket? Some say fat side up will keep in moist as in melts an coats the meat, others say fat down will keep bottom from drying out, as it is closet to the heat.
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Yes, either way 
I've only down a couple, one with fat side up and one with fat side down. Didn't notice much of a difference. If the brisket is on the bottom rack because you're cooking something else at the same time, I'd go fat side down.
I've only down a couple, one with fat side up and one with fat side down. Didn't notice much of a difference. If the brisket is on the bottom rack because you're cooking something else at the same time, I'd go fat side down.
Thanks Dave. I have visited your site a couple of times. It was very helpful. Was that Bushmills Irish whikey?
I think the thing to consider is your placement in whatever smoker you use. If you put three in, one on each shelf, then the bottom one you best put fat side down.
Reasoning is the blast of heat on the bottom rack.
Just one? Put it in the middle rack, fat side up.
Reasoning is the blast of heat on the bottom rack.
Just one? Put it in the middle rack, fat side up.