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Plate setter & brisket


I'm doing a brisket (Texas) for only the second time & I think that the first time I had the plate setter legs-down & put it right on there, but this time I have it legs-up with the grill & brisket & no drip pan.  Wondering what the best/your favorite set up is for brisket?  This is for an Egg-off for a company barbeque (I posted a few days ago, and thank you everyone for your advice!  Especially the video on trimming it) so the pressure is on.

Thanks!

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