I'll be doing my first brisket this weekend. I just bought a 10lb brisket from the butcher. Here are my questions:
1. The thickness of the meat is not evenly distributed - it tapers off. Is this how the cut normally comes? I don't know the terminology, but on one end, there's a big, thick chunk of meat and fat, and then as you go down the length of it, it tapers off. Should I trim to even it out, or just toss it on the grill as is?
2. Should I trim all the fat off the top or leave it?
3. What rough time estimate should I anticipate if cooking at 250 dome?
4. What type of smoking wood works best?