Need some help with a Brisket

[jusmejim]

I've only done a couple of briskets in the past. One took forever and the other one cooked quicker than expected, so I certainly don't feel proficient at doing one. Just looking for any help or suggestions that anyone might have.

I have a MES40 smoker. Temperature seems to be fairly accurate. The brisket itself is just under 10#, and appears to be VERY fatty, so that leads to the first question. How much, if any of the fat should be trimmed off? Any suggestion on cooking temp or rubs?

I'm not sure if any of this matters, but it comes from a freshly processed cow that was grass fed.

 

[smokerjim]

i would leave at least 1/4-1/2 inch of fat, smoke around 265-275, personally i like salt,pepper some garlic. also briskets are like pork butts everyone cooks a little different. some slower some faster. some people wrap when they close to the stall 155-160 internal temp. i'm not one to wrap things just my personal preference. just start probing around 195 degrees until your probe goes through it like butter.

 

[JLeonard]

Following because i have a lot of the same questions.....And welcome to forum from Mississippi.

 

[flatbroke]

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Read this thread

 

[jeffo21]

watch BBQ with franklin to learn how to trim one. He has a very good video on it