I'm Smokin' my first brisket this weekend on my MES 40.
Got a 10.5# and I'm gonna start it the night before, so its ready for Mothers Day dinner.
My main question is how long should I keep adding wood chips? (mesquite, dad's request from when he lives in TX)
I"m gonna wrap it in foil when it gets to 165* then unwrap it when it gets to 190* pull it at 200* wrap/rest in a cooler.