Ok, so after reading and reading, there is SO much info on Brisket my head is spinning. I appreciate all the help I received on my first PP and it was phenomenal. Now, if I may ask, can I get some "simple" first timer help for this brisket. I plan on doing just the flats this go around as I don't want to mess with the burnt ends yet. I have a 5 ponder but plan on getting more as I will have about 15-20 people over to eat. I love left over also, so too much is never enough. Lol.
I have no idea what to rub on it. I wold like to try the MES30 until the stall and then toss it in the over for the remainder at about 325 deg? Sound about right? This was suggested by a good source. I would like to eat around 4ish on Sat the 4th.
I have the AMNPS to use so set it and forget it. Any help would be greatly appreciated. Thanks guys!!!