Egg masters, brisket cooks, or those with great brisket BS,
I am about to do my first brisket and all the posts I've read have people telling what they will do and only getting a few comments and pointers. I'm hoping to get some complete ideas and maybe this can be a great post full of awesome recipes. Please help with:
-marinade or rub you use
-cook time and dome temp you would recommend
-internal temp you pull at
-if you cook for long time, do you add coals? If so, how?
-what's this putting in a cooler business?
-any special tricks you do along the way
-any other great tips for a relatively new egger
Thank you in advance for all of the great tips/advice!