Enjoyed posting my first tri-tip recently, so decided get more adventurous with a 13 lbs choice brisket! I smoked it fat cap down but took all the fat trimmed off to be placed in grate above the meat. It rendered down nicely and kept the top moist during the cook. I am pleased with the results...it was juicier than appears in photo ;) Sliced most, pulled some from end that was more done, and burnt ends with part of point.
