I have been invited to be apart of my church's brisket competition. They know I do BBQ so I got invited to partake, but only problem is I don't do a lot of briskets. I normally do pork ribs, pulled pork, hams, chicken thighs, whole chickens and wings. I have a master built electric smoker and I use traeger pellets in alder flavor.
This will be the whole brisket we will be smoking and I have only done either a flat or point, whatever on sale around St. Patrick's Day. Looking for some advice on times, temperatures, remove fat/trim and brine/inject or not. I do a lot of brineing of other meats so pretty familiar with that process. I have a pretty good rub I use on steaks and beef so don't need a rub recipe.