Bought a 12-1/2 lb brisket from Walmart and trimmed it up. Used a rub i found on here that included red pepper flakes
It's going on the smoker in the morning when my son wakes up (lately around 5:30). Now for my questions.
I am doing this in my home built offset. Should I go fat up or down?
What temp should I shoot for if I want it done in 12-14 hours (less is fine too)
No issue doing beef with fruit woods right? (Plan to use plum and apple and may mix in a little ash wood for some heat. Let me know if it is okay to use ash)
Thanks guys and I'll keep you updated via pics
Edited by vartz04 - 12/11/15 at 3:27pm