My smokette is fabulous. So far have done turkey, butts, ribs, and a pastrami - all fantastic. I've been reading the brisket forums and have an idea on approximate timing for whole packer trims. Unfortunately, none available here at the moment. I bought 2 7-8 lb. flats. Can anyone give me an idea on how much time and wood (mesquite). I also plan on doing some fresh bratwurst with apple wood (2-3 hours I'm told) so would like to stagger. Not sure if I should do brats first or brisket. One or the other will need to be kept warm or reheated. Thanks so much. Hope this isn't too long winded, it's the first time I've ever posted anything.
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