I just did my first ever brisket. I built an upright drum smoker, and have had great success with ribs and pork shoulder.
The brisket was good, but not as transcendentally tender and juicy as i wanted it to be, especially in the flat. I cooked it until the internal temp in the deepest part of the point was 203. I know this is my first one, and no one is perfect their first time out, but let me try to blame my tools for a moment:
Is is possible that the UDS is a bad way to cook brisket because the head comes evenly from underneath? You hear people who use offset smokers say that you should put the fatty point towards the firebox because it can withstand more heat, so maybe the even, more direct heat from the UDS is less ideal.
Also, after combing the forums and listening to all the arguments, I decided to cook the brisket fat side up. However, many of the arguments I read on this forum suggested that it should largely depend upon your smoker. Since my smoker is providing rising heat from directly underneath the meat, does anyone think that I should have put the brisket fat side down in this case in order to protect the meat?