I'm considering doing my first brisket deli-style. I found a recipe that calls for a 4-pound flat cut brined overnight in sugar and pickling spices, rubbed with pepper, coriander seeds, mustard seeds, salt, and garlic, then smoked at 200-220 x 3 hours, wrapping and then cooking for another 1.5-2 hours.
I plan to serve this with creamy coleslaw, pickles, macaroni salad, and a cocktail called the 24th St Spritz, which is a boozy version of Cel-Ray soda.
1) best wood for smoker? Apple?
2) finish wrapped in oven or leave wrapped in smoker?
3) is the flat the best cut for this? We like our brisket (and pastrami) on the fattier side.
4) anything I'm missing?
I have a Char Griller with an offset smoker box. I'm pretty experienced with ribs, pork shoulder, poultry, but have never done a brisket. Advice so I don't wreck it?
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