The modern, competition-proven method. Most championship pitmasters today cook fat side down, and there are good reasons why.
Pros
Heat shield protection: The fat cap sits between the direct heat source (usually from the firebox or burner below) and the lean flat. This prevents the flat from overcooking and developing a hard, dry edge.
Better bark formation: The exposed lean side sees smoke and dry heat directly, building a deep, caramelized crust. A dark, crunchy bark with smoky flavor is what judges look for.
More consistent internal temperature: The fat acts as a buffer, reducing temperature gradients across the brisket. You get more even doneness from end to end.
Better fat rendering: Fat renders slowly into the grate instead of pooling on the meat surface. Fewer flare-ups, cleaner firebox, easier cleanup.
Easier wrapping: When you hit the stall, the bark side is already on top and exposed. The foil or butcher paper makes full contact for a faster, tighter wrap.
Cons
No visible "self-basting": Some pitmasters worry about dryness. But proper moisture management through spritzing, wrapping, and good rub application eliminates that concern entirely.
Fat renders onto the grates: This can require a bit more cleanup if you don't use a drip pan. A minor trade-off for better results.
