Hi all, I am smoking a brisket today and have a few questions! It is runned and wrapped and in the fridge since last night! Putting it on in a few hours! I have a few questions and would love ur personal opinions/advice! Fat side up or down? Benefits of either? When to inject, right before smoking or sooner? Should I wrap in foil and put back on the smoker or just wrap when finished and let it rest? qview to follow!! Thanks in advance!