Brisket info.

Bearseggs

I'm doing a virgin brisket this evening. 12lbs. low and slow at 220F.Are there any benefits to putting the meat in a roasting pan over a platesetter, fat side up or down? OR, Should it go on the grill, over a pan sitting on a platesetter fat side down. How will each way affect the end result?

stike

Bearseggs,
you might find 220 will drag out the cook longe than you want. you could start at 220... would probably give you a deep smoke ring.
then bump to 250 for most of the cook.[p]after the plateau, you might even bump to 300