I was at BJ's yesterday and noticed that they sell brisket flats, and thought I might try to do one low and slow on my Weber gasser to "put my money where my mouth is" (see the Grill on a Smoker? thread.) I figure if I can succeesd with the most difficult cut to get right, I can do anyting. So, I have some questions for the expert smokers out there.
- Any trimming recommended?
- Recommended rub
- Mop or not? If so, what mop?
- Fat side up or down?
- Approximate cook time per pound? (seems to me I've read 1 1/2 hours per pound?)
- Internal temperature to cook to?
- Rest how long?
- Any special slicing technique? (across grain, thin/thick, vefrtical or along the flat?)
- Anything else I need to know?