I have a 14,5 WSM, did a beer can chicken to break it in - went well, temp was a touch low, product was very good.
so - we love brisket. I am thinking of cutting a 7 pounder in half and using both grates. I have some killer BBQ rub from a Memphis BBQ joint we love. I am thinking about injecting something into the meat - not sure what - the book I have says beef broth,(which sounds boring), but I bought an injector and it needs to be used.
When i used to oven bake this same size I trimmed it to 13X9 pan with a rack and sealed it in foil. cooked it all day at 225.
So - please let me know if you have any advice on this plan and if you have an inject-able marinade recommendation.