The night before a cook, I trim my brisket of the extra fat. Put a rub on it and wrap it in plastic wrap and then tin foil. I and let it rest in the fridge over night. I pull it out the next morning about 45 minutes to an hour before it's time for it to go on, and let it rest on the counter. Then I just place it on the the smoker at 225/250 and off we go.
Michael and Cathy
LG and XL BGE's
LS Insulated Cabinet Smoker
Lonely Charbroil Infrared Gasser and Quick Read Thermapen
Certified IMBAS MOINK Baller!