I've been lurking in the forum for while and the advice around here's terrific, I have a MES30 smoke and about to try a brisket for the first time. I've read stickies and other threads, but have a few questions:
-looks like everyone agrees on cooking till an IT on 170 degrees, the wrap in foil till 190. What temp are people cooking at?
-what is the point of setting it in the cooler? How long do you let it sit for?
-do peeps put the brisket in a tin pan? Or right on the grate?
-I was going to put a rub on the night before and let it sit in the fridge. Shoul I let it come to room temp before smoking? Do I need to do any more prep?
Thanks in advance..ill post up some pix