Originally Posted by IrregularPulse
Wouldn't the fat liquify and run through the meat! I'm new to smoking. Only used my smoker once.
One would logically think so, but it does not work like that. That is why when we marinate meat we do it at cold temperatures by putting marinating meats in the frig. Meat accepts fluid much more readily at cooler temperatures. We put the brisket's fat cap toward the flame. It does not accept much of the fat so we use the fat cap to insulate the brisket from direct exposure to the flame so the meat cooks more evenly and does not dry out on one side. When I first started I thought the same thing also.