Just joined the forum and would like to say I'm looking forward to getting some tips from the pros in here. I'm trying a brisket for the 1st time. I am using a Masterbuilt electric smoker. I've used it for ribs, pork butt, and had great results with turkey.
I'm from the Hudson Valley of Upstate NY (70 mi north of NYC)
My 1st question is, I'm using a homemade dry rub and the brisket is about 8 1/2 lbs, Do I soak my chips or just go dry?
Thanks in advance.