First Brisket WSM Tips

And if you end up using mesquite do not use a whole bunch of it. Since it's your first one I wouldn't mess with the mesquite just yet. My recommendation would be Pecan as my first choice and then Oak as my second choice and mix in a little bit of Hickory, but not too much.

Edit-OP, I typed it wrong!!! My first choice is Oak and Second is Pecan. My apologies. But really the most important part is what I said about Mesquite. It can ruin a whole pit full of food very quickly if you aren't careful.

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.

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Kingwood Tiger

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I don't use the water pan with beef, or with anything I cook for that matter. The water pan, with water in it, is used as a heat sink, thus the ability to keep your temp consistent in the 225° range. The downside is, it is also a fuel hog and you can burn much longer on the same load of fuel if you can keep your temps consistent without it.

ETA: I think it gets "crustier" without a water pan, but it could just be in my head!

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What rub should I use?

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Salt & Pepper

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SUB

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Wet vs. Dry Smoke

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.

Make sure if you're going with the S&P rub to use Kosher Salt and Coarse Ground Black Pepper...

I use this with a lil' Cayenne and Paprika.

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Any ideas for the point?

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Pull it off before you slice it as the grain will run differently.