I got a nice brisket from the butcher yesterday and have it sitting in the fridge with a mustard and rub coating wrapped in plastic wrap.
I also defrosted some wild boar chops from last year's hunt with a mustard and rub coating; but a different rub than the brisket.
I'm firing up the WSM tomorrow morning and will be using some applewood chunks, apple cider in the wet pan and a cider spray every hour.
I'm going to put the brisket in once I get the temp up to 220/230. I plan to wrap it in foil once I get an internal of 165/170 and then bring it up to 190. Then wrap in towel and in cooler for at least half hour.
The boar chops will go in for about 2-2.5 hours and also basted with the apple cider to an internal of 160.
If anyone has some additional input I would appreciate it.