Bull Fat side up with large shelf?

[DenStinett]

Yeah, often times the IT when I first put the brisket on it's 32 - 34. This one was like 38. I wouldn't think a handful of degrees would make much difference. Maybe I got a little zealous with rub this time.

Yeah, don't think the starting Temp was the issue
Over doing the Rub could be the culprit

 

[megafatz]

UPDATE : i had to abort the shelf as even with a 15 lb brisket (12 lbs trimmed) there was insufficient clearance between the top of the bull and the meat.

It's currently fast side up on the standard shelf at 200F with a smoke daddy heavy d diffuser pouring out some additional hickory smoke.

I'll foil boat somewhere between 165-175 to try abs preserve the meat side from drying out completely...