I am getting ready to do my first brisket in my offset Char-Broil smoker. I have modified it by putting thermometers at grill level, put a heat damper in the main chamber at the smoker box, & have extended my exhaust. I am new to smoking so any advice would help. My main questions are—How long do I cook per lb.? Best temp to keep it at? Should I inject with anything & does it help it stay moist? Water Pans? Do I need to flip/turn the brisket at any time? Do I wrap in foil?...Like I said, newbie at this so taking any advice I can & filtering out what works best for me. Thanks in advance!!!