For the best smoke reaction, open grate. Drip pan underneath, if you can...you should add some liquids...water, garlic and onion to start au jus, if you like...defat while brisky rests. Finish temp depends: 200 for pulled, 180 sliced, 190-195 tender sliced.
First time, keep it simple...no injections. Use water pan if you can to keep it moist, especially if fat-cap is removed.
Yes to foil/towel wrap/resting...3-4 hrs.
Don't stab with probe for about the first 3 hrs...safety issue with danger zone time/temp.
Smoke at 225 chamber temp with temp probe at grate level or calibrated smoker therm.
You can keep smoking to 140, some smoke at above 160 and foil at 180 and return to cook to finish temp in foil.
Edited by forluvofsmoke - 9/4/11 at 3:24pm