Ahh there are uppers downers and flippers. I guess what ever you have success with stick with. I have always smoked my brisket fat up very little or no trim. I will turn every brisket to find the most appealing to me. I do not believe in flipping it interupts your steady heat and smoke plus chance to break open meat and drain the moisture out of it. I started fat up and find no reason to change.
Now we have science involved and I dont disagree it probably doesnt do what we think. But there sure a lot of basters out there winning ribbons. Also some believe that the fat does render into the beef in the forst hour to 2 hours and after that the moisture dont hurt. If your smoking close to the coals I may consider fat side down but most smokers are far enough from heat to not be a problem. I could see where a weber Kettle could be a problem here.
The Chinese have been roasting duck and geese 1000s of years and baste contantly. Try telling them they are wasting their time
