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Im going to try my first low and slow this Saturday. Pretty sure I am going to do a brisket. I think I am going to do pork spare ribs but may do pork butt instead. Was going to do the brisket on the main grate and maybe use the warming rack for the ribs or pork butt. Would it be fine for the drippings to drip on the brisket or would i need to put it in a pan of some kind?

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It's hard for me to see anything at all wrong with pork fat dripping on your brisket. In fact, I see that as a bonus!

Agreed. Briskets tend to dry out, so this might be just what the doctor ordered. I'd start the brisket fat side down.

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Agreed. Briskets tend to dry out, so this might be just what the doctor ordered. I'd start the brisket fat side down.

How long should I do fat side down before flipping?

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