I'm going to try my hand at a brisket this weekend. I have been reading up online on different methods but was wondering what some of you have found to be the best way to smoke on the egg. I have a large with the plate setter and have gotten some chunks of oak and plan to use the "cow lick" rub from dizzy pig. I have not done many long cooks so I guess my questions are mainly about setting and lighting the fire for a long cook, how many wood chunks should I use? Fat side down? 250 at the dome? Any tips would be greatly appreciated! Also as far as the meat itself, do you usually trim up a little of the fat or leave as is?