Brisket direct, crazy I know

Unknown

I'm about to attempt my first brisket using Dr. BBQ's shortcut method (1 hour fat down, fat up to 160 degrees, then wrap in foil until 200). But it calls for indirect heat. Makes sense. [p]I don't have a plate setter or fire bricks. Just the cast iron grate and the stock grate, lifted by 5 inches via bolts to get chicken closer to the dome.[p]Can I push the coals to one side, and place the brisket over the empty area? It's a flat, so I may have room on my large egg.[p]Man, I really gotta order one of those plate setters. Any recommendations for a place to order them online?[p]

Fidel

seesharp,[p]Put a drip pan on your bottom grate, then the brisket on the top grate. Put about an inch or so of water in your drip pan.[p]Instant indirect set up. Not quite as good as a plate setter, but more than sufficient to get 'er done.[p]Order the plate setter direct from the mothership if you can't find one locally.

Bozzy

seesharp,[p]All that tallo dripping on the fire will create a mess in your fire box and bitter smoke.[p]My suggestion would be to make a plate setter....put a drip pan on the lower grate and put something that won't burn in it (rocks, sand, landscaping stone...or just put a landscaping stone on the bottom grate).[p]boz.

Unknown

Fidel (and Bozzy),[p]Both great ideas. I didn't even think of that. Thanks for helping fellas! I love this forum.[p]- Seesharp