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So I can't speak to your situation exactly as I have never injected a brisket or added liquid to the foil. But a couple of things stand out when reading this. I wrap a brisket once the bark has gotten the color and consistency I want, not a specific temp. I only rub, no injection. I use...

I still went with the overnight smoke - luckily with the alarm handy, I could get some sleep. Really just up to wrap the brisket and then to spritz the pork. The event was awesome - people raved about the que. It's amazing how all of us on here can be perfectionists while everyone eating...

Andre - great suggestions! I ended up staggering the times almost perfectly. Brisket was rubbed with salt for a semi-dry brine about 4 hours before the smoking, then pepper was added just before it went on. Pulled pork was injected and rubbed with a variety of spices. I ended up going...

I think you may have convinced me to go all out on the dry brine and the pork drippings - I'll let you know how it turns out!

Thanks everyone for the feedback! I think you all were right - I mostly overthinking it. After reading through some suggestions, I am going to go with oak for its clean flavor (and because brisket is just so darn good with oak) and maybe kiss it with a little hickory for an added element. I...

Hey all, long time reader of the site, but first time poster. Been smoking on a WSM 22 for a few years now and love it. But I've got a new challenge this weekend - I'm cooking for a larger group of people and are doing multiple meats. I would post to the new owners site, but I've been doing...