I'm interested in your methods for brisket on your MES. General time per pound of course But also would like to here of your success with mops and whats in em. And also the all important rub. Do you use water in the unit with brisket? Perhaps you dont keep the water in for the entire cook? What about foil wrap? How do ya get that bark? Do you prefer a trimmed or packer trim beef?
It's easter weekend. Which is a bad time for me to experiment... But I'd like you HOs on the subject.