Masterbuilt electric smoker brisket help

[rook83]

Hey guys, I want to run down what I am going to do...any tips to have a better brisket would be appreciated!

I bought a USDA Prime brisket from Costco, trimmed the fat until I got about a quarter inch left... 
I was going to use some HEB (a grocery chain in TX) rub and season the heck out of it...leave it in the fridge overnight with the seasoning...start the smoker the next day with mesquite chips...put the brisket on the top shelf of the smoker at 225, and let it get to 200F IT...let it rest for about an hour or so and cut... 

My questions are... 
1) I know mesquite is way strong, so how much should I use? I usually use 1 cup of hickory chips and I get TBS and the meat tastes great...should I use less mesquite or the same amount? 
2) Is the top shelf placement the best? The burner is down below...also I'm assuming I should smoke fat side down since the burner is below... 
3) Every time I've used the Texas Crutch, I get moist but soggy brisket...could never get an actual good bark...I would wrap it at about 165F IT to 180F IT...I've tried it a few different ways... 
4) Is there a commercial rub I can get from a local store? I will be buying everything and season the brisket tomorrow evening... 

I know every opinion is different, however, my main goal is to have a nice crusty bark with moist meat inside... 

Any responses or suggestions would be greatly appreciated...thanks y'all! 

Rook

 

[martyj]

Hello,

I've got a MES 40 as well and have done a few briskets. Depending on your taste, I'd suggest using the same amount of Mesquite as you would normally use hickory. In my opinion, I've never had to much smoke on a brisket. Use chips for about half of your smoke.

I've always used the second from top shelf and used the 3rd shelf for a pan to catch the drippings. I usually use the top shelf to put the fat I've trimmed off on and let it baste your brisket as you cook. 

I had the same problem you did with the bark until I quit crutching. I don't wrap it anymore and the bark turns out wonderful

In my opinion, the only thing a brisket needs for rub is salt and pepper or SPOG. Jeff from this sight also sells a brisket rub that I've used in the past and really liked as well.

I hope this helps. If you have any other questions, feel free to ask

 

[rook83]

 
Hello,

I've got a MES 40 as well and have done a few briskets. Depending on your taste, I'd suggest using the same amount of Mesquite as you would normally use hickory. In my opinion, I've never had to much smoke on a brisket. Use chips for about half of your smoke.

I've always used the second from top shelf and used the 3rd shelf for a pan to catch the drippings. I usually use the top shelf to put the fat I've trimmed off on and let it baste your brisket as you cook. 

I had the same problem you did with the bark until I quit crutching. I don't wrap it anymore and the bark turns out wonderful

In my opinion, the only thing a brisket needs for rub is salt and pepper or SPOG. Jeff from this sight also sells a brisket rub that I've used in the past and really liked as well.

I hope this helps. If you have any other questions, feel free to ask

Thanks so much for the response! I wish I had kept the fat...I will for sure try that the next smoke session...I appreciate the info...the brisket is in the smoker as we speak...