Need beef brisket advice. I've been invited / challenged to a beef brisket cook off. I think they picked beef brisket because they know I've only smoked it one or two times. The advice I find one this site and other sites varies greatly. Some questions:
Use the whole packer brisket. Why not just the flat? It would cook and smoke even. The full packer brisket is big.
Cook low and slow. Time vary between 3 to 18 hours, and temp ranges between 225 to 325. What works best?
Smoke chips include almost every wood on earth. How about apple and pecan? I like them on other items I smoke. How much smoke time?
Seasoning - Most say make it simple, salt, pepper, garlic and onion. I think that sound right.
Moist - Most say lots of moisture in the drip pan. I think that also sounds right.
Rest time - Before cutting the rest time varies from 1 to 4 hours. Would 1 hour work?
Sauce on the side only.
There is no prize, but I get to remind my friends who won. The judges are about 24 eaters, nothing professional.