Smoking my first brisket.
I have done two pork butts that turned out well. On both of those I placed the butt on a raised grate with the drip pan on the lower grate and the lower grate sitting on the place setter, legs up (see pic).
The brisket I bought was too large to sit on the raised grill so at the last minute I decided to put the drip pan directly on the place setter and then put the brisket on the grate above it. I went to crutch the brisket at 155º and it had almost no bark and was wet all over.
Am I correct in thinking that placing the drip pan directly on the place setter caused the liquid to evaporate too quickly and therefore steam the brisket?