Need some help - I've been nominated to smoke a brisket for Thanksgiving. There will be 15 people attending and there will also be turkey and ham served. I'll be cooking on a Vision kamado (BGE clone)
I've smoked butts, picnics, ribs, turkeys and chicken on the kamado, but have never done a brisket before. My preliminary plan is to buy a 10 lb packer's cut brisket and cook it at 225 to an internal temp of 200. Remove it and let it rest in a cooler for 60+ minutes before slicing. I'll oil it beforehand and use a commercial rub (Code 3's 5-0), but what wood should I use? I have hickory, pecan, apple and cherry on hand and can get post oak, which seems to be the preferred wood for brisket. Also, you you folks inject a brisket?
Thoughts? Have I left anything out?
edit: do you trim the brisket?