re: First Brisket WSM Tips

I have a WSM and have cooked many briskets on it.

Some were rubbed with a wide variety of spices (ancho, black pepper, salt, onion powder, cayenne, cumin, paprika, Cavender’s Greek Seasoning, etc.).

Others were simple S&P rub, and it is great. I'm on that simple approach lately.

I usually inject a can of beef broth or same amount of Better than Bullion.

Hickory is my main wood choice, but I have added pecan, apple, peach, and others. It's all good.

Sometimes I do low and slow overnight with a water pan at 225 or so.

Lately I have preferred a one-day cook with the high heat method. Let it rip at 300-350 with no water in the pan until the meat hits the stall around 160, then wrap it tight in a foil pan and let it go until Thermopen goes in like into butter, often around 210.

To build a fire for the high heat, I fill the charcoal ring with Stubb’s or Kingsford; remove a chimney starter full and light it. Once well lit, add back on with chunks of wood.

You can use the high heat method and have a whole packer ready for the ice chest in 5 or 6 hours. It will hold and stay hot in the chest for many hours and just get more tender.