Ok so I have my MES coming tomorrow, I plan on doing by first big brisket to break it in on saturday. It will likely be 12-15 lbs and I want this thing prepped completely for early saturday morning, so gimme what you got to assist me with preparation.
Any kind of brining? Im anticipating doing a dry rub, plastic wrapped in the fridge for a day before the smoke. Secondly, any preference on wood chips...or chunks? Can the MES 30 handle chunks?