Hi all. Got my MES a couple months back and have done pork ribs twice. Loving getting into this culture. Still very much a noob and now want to try Brisket. Figured what better time than for the super bowl. Just really confused not about the rub but about the cooking process. Couple things really after reading so many threads.
1. The fat layer - have seen posts saying remove, some saying leave on and some saying cook fat up and others saying cook fat down. Ugh. What's the answer?
2. Actual cooking process. Just read one saying cook 2 hours to 175 degrees then wrap for another 2 hours until 190 and then remove when temp is 203. But I had thought Brisket should take more like 12 hours and I had not seen wrapping while cooking before.
Any general advice or threads you swear by? I am only sold on the rub and the wood (mesquite...I found hickory way too powerful on the ribs)..