Originally Posted by Pitbull
That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up.
The pan is the first thing that got me too... Seems like your blocking a whole side of meat from getting any smoke.... If there is a way to make it a drip pan or as Pitbull said, put it on a rack so the bottom gets a chance at the smoke, it sounds good to me...
As for the the fatcap, I always do it up on my Lang so it's a non-issue to me...