Same as before, the whole brisket will not fit in the MES so I cut it in half. I do not separate the point from the flat but essentially I have a "point half" and a "flat half".
As always, this will be an no-wrap brisket smoke and the only time I will open the smoker is when I add the flat half and remove the point half.
I will monitor temperaterue of the point half and will take it to 190F prior to any poke test. Then the temperature probe will go in the flat half and I will do the same.
The point half will go on first, around 6 or 7 pm tonight and the flat half will go on about 11 or 12 for the overnight smoke.
My MES really generates nice smoke at 235F so I am going to go with that temperature. Will use my goto brisket wood, cherry, for the smoke.
Right now the brisket is rubbed down and in the fridge.
The rub is a "canned" Montreal Steak Seasoning rub. Coated with olive oil prior to adding the rub.
Picture after adding a Montreal Steak Seasoning Rub but prior to splitting.
Will update with more pics