I'm use to cooking brisket on my charcoal/wood offset smoker with the temperature on the far side the pit at 250F and no water pan. Smoking time is 7 to 8 hours for an 8lb (trimed) brisket (wrapped for the last 2).
From what I found, I should set my 40" MES at 200F and smoke the brisket for about 1 1/2" hours per/lb (11 to 12 hour for an 8 pounder).
Has anyone smoked a brisket at 225F or 250F? If so how long does it take and how did it turn out?
Should I fill the pan with water and why?
How often should I add wood chips? In my test runs, a cup full of wood chips last 20 to 30 minutes at 250F.
Any infio would be great and thanks for the nice welcome today.