Hi All, I have been using this site as a resource, but this is my first post, so hopefully you guys can help. I have smoked a beef brisket once before on my 18.5 WSM, and it turn out great, except when we removed the fat cap it lost most of the rub, and the bark. I've read a lot of forum posts, and everyone says to trim the fat cap to 1/4" which is what I did last time. This time I am debating remove most if not all of the fat cap, and putting the brisket directly over a disposable chafing dish with beef stock in it (I have a cooking rack that fits perfectly on top of a half chafing dish). I feel like as long as the brisket is marbled well, this should keep the brisket just as moist as leaving it fat cap side down. Does anyone have any experience with this? I do not want to try removing the fat cap and ruin my smoke.