I'm only very slightly experienced with smoking briskets, and looking to tap some of the wisdom represented here. I'll be putting one on tonight to serve tomorrow (about 15 lbs) and am unsure which way I want to put it on. Am I better off with the fat cap on top or on bottom?
I have thus far used a plate-setter legs up, and generally put the brisket on a v-shaped rack resting in a 13x9 cake pan as a drip pan. I'm not sure this one will fit on the rack. Should I put a round drip pan on top of the plate-setter, and then just put the brisket directly on the grate?