I am going to try my first brisket soon and have a few questions. I read tons of posts and everyone has so many different techniques that it is hard to determine what is correct. I have an 18.5 WSM and will be using Kingsford blue. There probably is no right or wrong way, but a known good plan would be great. 1. Water pan or no water pan? 2. Inject or not? 3. Foil or not? 4. Just salt and pepper or a rub containing brown sugar? 5. Minion or snake method for the long cook? 6. Wood type. Is oak good? These questions are probably answered in other forums, but I don't have time to read 19,000 posts and compile the most popular answers. Thanks for all of the info on this site....its very helpful!