This is something I was going to post about. Again I don't cook nearly as often as I used to. I have definitely noticed when I cook brisket on my offset or even on my primo (cap down, always. Cap up was a disaster) that the very bottom layer burns, regardless of temp. I set them up cap down, point towards the firebox, damper fully closed. I have been keeping temps low lately to control things. I don't think I ever got above 230 in the middle where I measure temps. All of them wind up with a crust so pronounced that it either sticks to the grates, foil/butcher paper, or I discover when carving that I can't cut all the way through and have to carve off the bottom layer as I get towards the point end. I'm wondering if maybe I should ice the cap side before putting them on. I can understand this being an issue when I used to cook at 325 but I don't do that anymore.