Originally Posted by Mo-Dave
The most important question has not been ask. This would be what should I cook a left or right side brisket.
Have done them both ways a number of times and really can't see a defference since I will flip it at least once during the cook. I will say on my uds with no heat diffuser I will normally go with fat down for the first part of the cook, because the fire can be a little difficult at the begining of a cook sometimes, and this lessens the chance for it to burn.
This is a shot in the dark, but I'm gonna go with the brisket that has come from the left side of the cow.
You can determine this by this by laying the full packer skin side down, and the point should curve from left to right.
What do I win??
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle