this goes in cooking but need help quick
 

When smoking beef brisket, fat side down, fat side up, or does it matter.

Thanks

Fat side up, the fat'll drip over the meat and keep it moist.

Fat side up...

What time do you want us to come over? ;)

fat side up...

thanks, that's what I thought just wanted to make sure.

I've tried smoking brisket, but I can never keep it lit.

a quick marinade in lighter fluid will help there Ratman. Pierce the brisket in several places with a fork to help ensure good penetration of the marinade.

check out this website: http://www.ibiblio.org/lineback/lex.htm

it's the bomb for all things bbq.... brisket, pulled pork, etc.

it's all about the smoke, ratman. you can build a pit or smoker yourself to keep your fire out away from the meat and keep it smokin. check out this vertical smoker made out of a file cabinet. (http://www.ibiblio.org/lineback/bbq/troy.htm) I've used 55 gallon drums plenty of times and also built a smoker out of an old refrigerator.

You might also check out the smoke ring (http://www.smokering.net/pits/brickpit/default.jsp).

Sorry for the confusion, but that was a joke, as in smoking like a cigarette. I love to smoke stuff in the Q, especially salmon. Dry rubs and slow, smokey heat....MMMMM.