Flipping your brisket...

[SmittyJonz]

More sugar in rub - more crispy. I'd go fat cap down and wrap in Butcher paper after 4/5 hrs.

 

[THoey1963]

I don't use any sugar in my rub, so that's not it. SPOG and usually a little something extra. This time it was a little Chipotle powder. I used to foil wrap when it got the color I liked because I was not a fan of "meteor" looking briskets. So, the color was better, but the bark was mushy. After I got this cabinet, I tried natural all the way through and decided I do like the bark that comes with the meteor. Now to perfect it, I may have to give that roll of Kraft paper I bought a couple years ago a try...

 

[Big Swole]

Does anybody have data on the smoke penetration / profile on Fat cap UP vs DOWN?

I have always cook cap UP like Franklin does when cooking on the offset. But when I pickup my LSG IVC, I would think cap UP would yield better smoke flavor.

I like a crispy bark vs mushy. But a heavier smoke profile is also my preferred taste.

 

[Happy Hapgood]

Fat cap closest to heat for me.

 

[SmittyJonz]

Yup Fat Cap to the Heat......