Brisket-let's try this again!
After a week of pain following the spinal tap and blood patch it's time to get that brisket on finally. Cooking about 250 or so, and made the mistake of putting the fat cap up. Had it have been down against the grate, I wouldn't have a BURNT flat. I'm beyond pissed. The butt is fine, it's fAt cap down, but the brisket...I very possibly ruined it. Don't see HOW my grate is sizzling at 250 degrees. It's tough and stringy. I may be cubing it up for burnt ends.