Originally Posted by willbird
Also anything that drips out or runs off the meat flows downward which might help balance out the temperature ?? Sort of a built in cooling system :-).
I was just about to say something about that.
All the juices are running down the sides and collecting at the tip close to the coals before they drip off helping to keep the meat cool enough not to burn.
If we would but a grate that close the juices would not have the same effect.
Unless a person would fabricate a brisket rack to be able to stand the brisket on end!! LOL