When I cook briskets on my K, I keep the fat side up... I'd rather have the
fat basting the meat than protecting it from direct heat. So I always use a
drip pan under the brisket on a bracket below the brisket. So the pan
protects the meat, and the fat does its job.




"Jon Endres, PE" wrote in message
et...

" BOB" wrote in message
. ..
Cuchulain Libby typed:
hillkwaj wrote
No need to flip it in the K and no need for the extra rack - just put
it
directly on the upper grill -

I was suggesting he cook it fat side down, but then I cook my briskets
hotter than most. Fat *towards* the heat source, like in a K cooked
direct,
will protect the meat.

-Hound

I agree with Hound's fat *towards* the heat, direct heat (no heat
deflector)
especially in a K. Nice juicy almost pullable brisket. (Where *did* I
get
the idea?) vbg
I have been known to cook the brisket on the upper rack, with other
things
on
the main grill. This way, the brisket is closer to the radient heat of
the
dome and a few inches further away from the fire.

BOB


Removed at 4 pm after cooking at 190-200 since 8 pm previous night.
Picked
up, fell apart. Really hard bark on bottom, next time will be fat down.
Rest of meat was unsliceable, it fell apart like pulled pork. Very juicy,
full of flavor and big smoke ring. Did not use a thermometer to check, I
suspect it was done well before I pulled it off the grill.

Not bad, need a lot more spice rub next time though, and need to check
internal temp.

Jon