Hello, I put this same topic in the "let's talk brisket" thread, but thought I'd put it here also. I'm gonna do a 14 lb packer brisket this weekend, I'm debating using my water pan, my cooker is a BBQ guru onyx oven, which is a vertical style cooker, so heat is directly under the meat. I did one brisket before without the pan and wasn't too pleased. What's everyone's opinion on the water pan? If I use the pan, I'll do fat side up. But if I don't use pan should I do fat down? I really want this brisket to turn out well, it's for my grandfather's memorial celebration.