core or no score?
No to both. I do very minimal trimming.
How much in advance do you rub?
I apply my rub when the smoker is warming.
220-225 smoker temp? 190-200 IT?
I start my MES at 250 to warm it up and back it down to 225 when I put the brisket in. It stays there during the entire smoke. I only use the IT to know when to start testing with a toothpick. I take it off the smoker once the toothpick slides in with no resistance.
Wrap or no wrap?
Anything else other than water in the pan?
I don't use water in the pan. I use an AMPNS instead of chips.
Best way to save juice for au jus?
Put an aluminum pan on the rack below the brisket.
How long do you let rest? Do you do the cooler/towel approach?
This last brisket I let rest for 12hrs double wrapped in foil. The brisket reabsorbed all it's juice and it literally exploded with juice when I started slicing it.
Any experience with burnt ends?
None however I think the next time I will give it a try. The point is my favorite part of the brisket and I am not a huge sauce fan so I have been reluctant to make them up until now.