Brisket Advice, Please

If you've looked at third eye and tnw you have enough info to proced. At a dome of about 225 to 250 it will take about 1.5 to 2hrs a pound if you don't have a temp probe go get one, do not try this cook without one.
FireWalker

A. 1-2 hours per pound. depending on if you have a flat or packer

B. Mesquite though hickory is good.

C. No, but watch the thin ends

D. I like facing North, but you can just pick a direction.

. Buy choice grade or better.
. A whole "packer trim" brisket, which includes the flat and the point (smaller, fattier section), cooks up better than a smaller cut. I generally look for one about 13 pounds.
. Some people believe that choosing a more limber brisket at the meat market will render a more tender brisket after it is cooked.
. Some people believe that a brisket covered in white, hard fat (as opposed to yellow fat) indicates that the animal was fattened on grain and will render a superior final product.
. You can trim the fat cap over the flat to about 1/3 inch thick.
. Set-up: plate setter-legs up (I orient the plate setter with one leg lined up with the hot spot near the back of the Egg); drip pan slightly elevated off of the plate setter, grate.
. Put the brisket on with the point toward the back of the egg and the fat cap down.
. I know it sounds like a waste, but pouring two or three cans of beer in the drip pan at the start wouldn’t hurt.
. Make sure the drip pan is under the entire brisket. If you have a little overhang at the start of the cook, protect the brisket ends with a couple layers of heavy duty aluminum foil.
. You can cook at higher temps to push the brisket through the plateaus faster, but low-n-slow is the way to go for tender results. You want about 225* at the grate. Don’t go over 250*F. I read recently where some people drop the temp down to 200* - 210* to extend the plateau.
. Do not pull it off until you have an honest internal temp of 190*F, measured in the center of the flat from the side of the brisket. Don’t try to measure temp in the point; the extra fat there often causes incorrect readings. At 190*F the brisket should be fork tender. Test by sticking a meat fork in the flat and twisting. 205*F is not overcooked, but you’ll have to slice it a little thicker to keep the slices from falling apart.
* 1 hour or more rest time in a warm cooler prior to slicing is just as important as any other part of the preparation. Do not skip or skimp on it!
. The grain of the beef runs in different directions in the point and flat. Separate the two before slicing, and always slice thin and across the grain.
. For burnt ends, cut the point into 3/4 inch (2cm) cubes, put a light coat of rub on them, put them in an aluminum pan with some of your favorite BBQ sauce, and then put them back in the Egg for another hour or two.

See also:
Playing With Fire and Smoke
Beer Basted Brisket – The Smoke Ring