First Brisket on UDS

[bryguy]

After perusing the forums and reading and youtubing im ready to try a brisket for labor day. Just one I can get at my costco. I know fat side down since its an UDS but what about flipping it and putting it partway through in a foil boat ala Chubs? The liquid would sort of braise the lean meat and I can get some decent bark on the exposed fattier side as a best of both worlds thing. The bottom should be protected by sitting in its liquid and if I need to I can render some down from the trimmings if it needs a little liquid to start? Im fairly certain im overthinking this but all this makes sense in my head. If anyone can point out any obvious flaws that would be great or just share some generic brisket knowledge on a UDS.

 

[Kaptain Kadian]

Fat towards the heat. After you wrap, you can go fat up. Foil boat is a good option with a uds, but I don't think you will get much difference between it and a complete wrap in foil on a uds

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[SmittyJonz]

Outside fat don't render much and don't Help nuttin - it's the marbled fat in the meat.

trim it like this : (cut out All that Hard fat deckle)

https://www.youtube.com/watch?v=ed8L5RLyLeI

then do this :

https://www.bbq-brethren.com/forum/showthread.php?t=198081
.