I would like to start by saying thanks to everyone what a wealth of information you have here. Two weeks ago I did my first smoke and I when with Pork Tenderloin and it turned out great. I covered it with side pork and wrapped it in aluminum foal for the last 2 hours. It turned out so most and tender way better then I could have imagined. This weekend I'm gone to try my first beef brisket. My first question is I will be feeding 30 people manly adults who much meet should I throw on the smoker? The meat I got was a flat well that is what they told me and it was not trimmed. What kind of trimming do I need to do before butting the meet on the smoker? Last question should I wrap the meat some point during the smoke? Any help would be great.