Trimmed Brisket is the best to use; I buy the "Flat" at my local wholesale club. I generally purchase 6-8 pound sizes ... (1) I rinse the brisket off in cold water, and dry with a paper towel.
(2) I first rub the leaner side with French's Yellow Mustard, and then use the Fiesta Brand "Brisket Rub" to completely coat that side.
(3) I then place the brisket fat side up on the cooking rack and repeat the same process.
(4) I line the bottom of my SmokinTex 1400 with foil and then foil the top of the chip lid. This makes for much easier clean up.
(5) I the load the SmokinTex 1400 chip tray with ½ Hickory & ½ Pecan, plus I add 2-4 charcoal briquettes to help secure a nice smoke ring.
(6) I then load my cooking racks with already prepared flats and I use the Maverick Dual Probe Wireless Cooking Thermometer and insert them into the thickest part of the largest flats and the anther in to the thicket part of the smallest flat. This way I can watch the temperature on the largest as well as the smallest to better judge the overall cooking time.
(7) I set my SmokinTex 1400 to 225-230F and when the internal temperature reaches 165-170F I then will place the flats into an aluminum 1/2 size steamer insert pans and cover with lids. (Also purchased at my local wholesale club.)
(8) I close my SmokinTex 1400 door and in 2-3 hours remove the flats from the smoker and let rest for about 1 hour.
(9) Then end result is the best, most moist and tender brisket you will ever eat.