I think I'm finally ready to step up to the brisket this weekend. I have heard many things about smoking a brisket; so much that I'm starting to get confused. I have also read a few threads on here that have been very educational. I'm looking for any extra knowledge (below) that anyone can help pass on. I've heard to keep it simple the first time??? Any advice would be greatly appreciated.
Marinade or Inject?
Mop every hour?
1.5 hour per pound?
Fat up or down?
Flip the meat half way through?