This is the first time I've ever attempted a brisket. My smoker is a watt burner - MES 40 with AMNPS and pellets.
I've been reading the forum and there is lots of good information, but as usual it's scattered all over - haven't found a soup to nuts process for an electric smoker.
First, I don't know whether I have a flat or a packer. It is 7.8 lbs and has the fat on one side. It is still in a sealed package. A few days ago, I was cruising through the forum on a "Brisket" search and found a great post with QView on how to distinguish a flat from a packer and how to prepare it by trimming fat. Now, I've spent an hour and can't find that post. If anyone can point me to it, I'd be much obliged. I'm going to use a store bought brisket rub preparation that I bought at HEB (TX based supermarket chain). I'll experiment with flavors after I've learned to manage the heat properly.
From what I've read, most folks cook their brisket with the point on (assuming mine has one, I'll do the same) and bring the meat out when IT hits about 165* when they separate the point and cube it up for preparing the ends. That sounds like a good idea to me, but I don't want to handle a hot piece of beef and cause it to cool too much before putting the flat and the cubes back in the smoker. Should I let the slab cool, them remove the point and put everything back in, or is it OK to work the meat while it's hot?
I've also read that some put the brisket in a foil pan and others just put it on the rack. I was thinking that I'd just put it on the rack until I got 165* IT then put it in a foil pan with some apple juice, potatoes and carrots then put it back in the smoker to get it up to 200*. I'd also put the cubed point in another foil pan with rub sprinkled in and maybe a brown sugar based sauce with some spices.
Please tell me if this sounds like a reasonable plan. If I left out anything important, let me know - please.