Brisket question - I'm a rookie

Unknown

First, I would like to thank all of you for the wealth of knowledge that you folks all share. I have loved my BGE from the day I bought it, but this forum has played a major part in the success that I have had thus far. Once again, Many Thanks !!![p]I am putting on a 12-pound brisket this evening. I have a large egg and will be using a plate setter, but I am uncertain if I should use a v-rack and drip pan or should I just put it on the grate? [p]I just watched the weather here in Atlanta. They said it was going to be drunk out today.. [p]Bottoms Up, BB

drbbq

Bsquared,[p]I would put a drip pan on the plate setter just to catch the grease and put the brisket fat side down right on the grate.

Lawn Ranger

drbbq,
I guess that's why I've had such so-so luck with briskets...I've been putting the fat side up. I'll definitely do it the other way next time. Can you explain the reasoning for the fat down? Thanks.[p]Mike

drbbq

Lawn Ranger,[p]I used to cook them fat up too, but always had a problem with the bottom getting dry and tough because of the radiant heat that was hitting the exposed meat. By putting the fat down and to the heat the nekkid part doesn't get that direct heat. If you cook whole briskets you'll find that the point gets cooked nicely too, instead of being undercooked. I hardly trim them at all, except some shaping for competition.[p]BTW I have finally arrived home and retrieved Lisa Marie and will be installing her new custom handle, courtesy of you and Woo Doggies. I will post pics soon.
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