Attempting my first brisket in a few days. I have a 30" MES. Any tips/answers to my questions would be much appreciated. This forum helped me get my chicken recipe down to a point where my wife (who is insanely picky) wants me to smoke chickens when we have people over now! Score or no score? How much in advance do you rub? 220-225 smoker temp? 190-200 IT? Wrap or no wrap? Anything else other than water in the pan? Best way to save juice for au jus? How long do you let rest? Do you do the cooler/towel approach? Any experience with burnt ends? Thanks!