I purchased a small brisket (3 lbs) with a decent amount of fat. I was wondering what can be done to ensure that the meat stays moist. Since this will be my first brisket I don't want to impart any other flavor into it other than the smoke and the rub. I'd like to taste a mostly unadulterated piece of meat.
Can you guys give me some guidelines as to smoker temperature, internal temperature up until foil and the finished temperature?
Thank you for the advice.