I am looking to smoke a brisket this weekend and need a little help.
I purchased a brisket which I believe as the flat and point (total about 11lbs). Is it best to leave together when I smoke?
After reading through a lot of posts it looks like the ideal temp to smoke at is around 225 until int temp reaches 185 to slice.
Am I correct so far? Maybe cover around 160?
Do most people use the point for burnt ends and if so how do I do that? If not what do I do with the point?
Do I just use rub or inject as well?
What is the best wood to use? I am using an MES30.
Any advice would be greatly appreciated.