I am going to embark on the brisket journey for the first time. I didn't brine. I plan on doing a simple dry rub. I have heard about cutting the brisket before cooking where the grain changes but I think that I am going to just go whole since it is my first time. Planning on using pecan chips an I have a 30"electric masterbuilt. Set temp at 225 and a plan of a few ruby redbirds enjoying the nice weather for eight hours. Am I missing anything? Any basic tips would be thoroughly appreciated. :grilling_smilie: