So I'm about to smoke my first brisket in my new WSM. I started setting things up when I realized there were a several small variables that I hadn't even thought of until I went to put the meat on.
Do people usually go fat side up? or down? Does it matter? Why? (sorry I'm brand new and would just like to know the reasons behind things I'm doing)
Secondly, would it be better on the top or bottom rack? From what I could tell in my trial, meatless runs, the top of my smoker stays about 20 degrees hotter than the middle. So is using the lower rack simply a "it'll take longer" type scenario or will it actually affect the quality in terms of smokiness, tenderness, etc?
Thirdly, I know when I worked in a small BBQ restaurant in TN (we only had pork stuff) that we would spray apple cider on the meat as it smoked to keep it moist. Is this a pork thing? Or does that translate well to beef also?
Sorry for the super-amateur questions, I realize a lot of this is trial and error, which is half the fun, but I just want to make sure that what I make on this first run is at least edible :p
Thanks for any tips!