I will be making my first brisket ever on Saturday and am looking for any advice or tips. I am smoking on a WSM 18. So far I am planning on buying roughly a 9 or 10 lb brisket so I can fit it on my smoker without much hassle. Also planning on smoking at 250 till i have whatever it is I think I'm looking for for bark on the outside and then wrapping till finished. I was also contemplating not wrapping at all so any info on that would be appreciated or if I should wrap at a certain internal temp instead of trying for bark. I'll probably be starting Friday at midnight and serving it for early dinner on Saturday so I hope that leaves me plenty of time. For rub I'll be using just salt and pepper and maybe a tiny bit of granulated garlic and onion. And none of this is set in stone yet I am open to opinions
