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Advice on Brisket anyone?

Smokey_PeteSmokey_Pete Posts: 14
edited April 2012 in EggHead Forum
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?



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