Just wondered if anyone saw a difference? I've always done mine fat cap down but I think my next one I may try fat cap up so the meat can sit in all the juice.
Fat up...You want the meat in contact with the flavorful liquid in the foil...JJ
You can do brisket fat cap up or down. I prefer fat side down. This helps protect the rub/bark from sticking to the grate and from the heat in an electric smoker. Not looking for grill marks on the meat side! I usually foil at the 160-165 mark and the foil will hold the moisture in and still protect the softened bark. If you don't foil, you will get a heavier bark. If you do fat side up, you may get an even heavier bark though it might stick to the grate. I just like the softer bark. Try it both ways. There is no right or wrong here, only personal preference!
Mike
So I would go down also. Why have all that beautiful bark soaking in fat drippings??+1
?????? OP asked up or down AFTER he wraps. LOL