Have done a brisket a number of times on my WSM. You will need to do it overnight if your briesket is on the larger side, and following the Franklin video tips will yield desirable results. DO NOT use the water pan because you want a nice bark to develop. I have done a few fat side down and fat side up, but if you'll be wrapping it for a portion of the time then this tends to not make a huge difference. Keep the temp in the 250° range.
I use S&P or a steak seasoning blend and there are plenty of rubs for beef. For me, I like beef rubs to be less complex. My wood preference is a pecan or hickory chunk 1/2 of a milder cherry or apple chunk since it's going to smoke a long time. I do not inject nor do I advise to inject, but again, that's my preference.
This post was edited on 7/16 at 1:51 pm