Originally Posted by Q*bert
-Since I'm cooking on an UDS the fat cap was down to provide a heat shield. Should I put a deflector underneath & cook fat up??
Heck no! If you put in a deflector, Your taking away the flavor that uds's are know for. I like to get a little char flavor on both sides. It don't get no more simple than this:
Fat side up 2 hrs@300
Fat side down 2 hrs @300
Check temp to see it its @180, if not continue to cook.
Wrap @180, check temp again around 205-210 to see its probing like buttah. Temp don't mean diddly squat, it's when she decides to give it up, that's when it gets good! We are talkin about brisket still