Hello everyone! Family coming up tomorrow. 5 1/2 lb Brisket. Trimmed by the butcher. Using Jeff Phillip's Rub. Rubbed and in the refrigerator. Will smoke at 250 degrees. Using oak and the plate setter. Smoke till IT is 200 degrees. Questions: Which side up and should it be flipped at any time? Using dual probe Maverick. Any idea about approximate smoking time? Plan to wrap and place in a cooler. Thanks for any help.
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