Jim,
As noted in my initial post, you taught me this.
Better yet, this latest post just gave me another "duh" moment.
Runs off and bastes at most the sides of the brisket.
Damn, it just makes so much sense.
So there you have it folks. From the man I quoted to begin with.
So you have a $12 piece of meat in front of you.
Please, please try a fat cap down.
Jim mentioned competition consistency, and you can have that in your backyard.
I got a 8# flat going on Memorial Day, fat cap down, of course.
Thanks for the added knowledge Jim