Nobody in our small town has brisket, so I called over to the next town which is about 30 minutes away (that is country minutes) who has a butcher shop. They didn't have any brisket either, but said they could have me one tomorrow. So here is what I have...
plenty of BGE lump charcoal
bag of hickory wood chips
bag of mesquite wood chips
BGE Pecan seasoning
some basic seasoning
I have bee looking at recipes, but have not found one for a simple cook.
What dome temp should I smoke it at? approx cooking time at that temp.
I assume indirect heat, do I need a pan of liquid under the meat on the platesetter?
What seasoning or chips should I use?
what internal temp do I cook to? I am not clear on all this pulling, wrapping, towels, etc.
I know I have to learn and hate to be so stupid about this stuff, my next door neighbors (husband and wife) are both doctors from Texas, so the pressure is on.