I bought a brisket from the butcher this afternoon and have it in the refrigerator for Sunday. I asked them for a small brisket mainly because I knew it would be cheaper and considering this is my first one it won't break the bank if it doesn't turn out. Anyway my question is how many of you trim the fat before you put the rub on and put it in the smoker and do you place the brisket fat side up or down? The recipe I'm looking at is from the book Serious BBQ by Adam Perry Lang and doesn't call for trimming the fat and says to place it fat side down.
Oh and do you guys spray or mop the meat during the smoking process?