I just got a chance to get this posted. Wife bought me a new WSM 22.5 for my birthday. Tried it out over T.G. weekend. I previously had a MES 40". I love it but wanted something that was a little more challenging to operate. I have never smoked a brisket before either. Results were good. I injected the brisket with beef broth. onion powder, & garlic powder. Used EVOO & a basic rub with some steak seasoning. Sprayed it with mop sauce (vinegar,beer,sugar,salt,garlic,cayenne) every 45 min. or so. Took it to 170, foiled it with a little beer, then to 205. Let sit on counter for an hour or so in foil. Then sliced. Here's how she looked.