As I said, I use the water pan, with water and cook at 225 for as long as it takes. I use the minion method, and actually bury my smoke wood in the unlit charcoal, so it begins to smoke as the other charcoal lights. I take about half an hour to get the WSM up to temp, I usually only dump 10-12 lit coals on top of the full ring. Run all 3 vents open until I hit around 190, close one down, close the 2nd down at around 210 and usually end up closing the 3rd to about 1/4 open when I hit 220, this usually brings me right to 225.
As far as the meat goes, I trim some of the hard fat off, but try to leave a good portion of fat cap on, and I use the Big Bad Beef Rub from over at AmazingRibs (strong pepper flavor, but you can taste the rest too). I don't inject at all (tried once along with foiling and that turned out to be one overcooked brisket so I just stay away from trying again). I usually start my prep at 6pm, get the meat on sometime around 7 and let it go all night. Since I don't wrap or anything it does take a while. I used to get up at 3 or 4am to get it started for gatherings, but I always found that we ended up waiting for the meat. This way it's usually done sometime around noon, and can easily go into a warm cooler wrapped with towels until we're actually ready to eat. I've found that an hour or two rest is best. Depending what I feel like I'll either cut using my electric knife or my new carving knife (damn expensive, but worth the money). In the pics I provided that knife was crap, which is why the slices are a bit butchered.
