I was wondering in my own mind...(scary, i know) Do you marinade your briskets? If so, do you marinade the side with the fat cap? Or do you just marinade the "meat" side. Seems to me, if you were to marinade the fat cap, as the fat renders off during the smoke, it would take all that fine flavor and baste itself. That is, if you were to smoke it fat side up. I think that how its recommended, right?