Originally Posted by willkat98
Cap up, or cap down, put an aluminum pan under the brisket (maybe a little water in it) for the fat to drip into, otherwise you'll have a mess on the "floor/walls" of the Performer
Thanks. I was actually already planning to do that - I bought some pans yesterday. Good call on the mess part - I was gonna use the pan just to add some moisture - it never occurred to me that this is probably gonna be messy. I'm used to direct cooking, where everything ends up on the coals. This will only be my third try at indirect cooking, so I'm still getting used to all of the little details.