I am expecting my new smoker tomorrow. Presuming assembly and seasoning go smoothly, I am expecting to have this 5-3/4 pound "flat cut brisket" in my MES30 on Tuesday.
I have no idea what to do with it, but the family is counting on it for dinner Tuesday night.
I could really use your help so I get this right. I've heard all the advice to keep the door closed, have patience, etc.
I'm looking for advice on prep (rub), temp, wood, and time.
Of course, anything else you have to share would be MOST appreciated. I've never done this before.