ive tried to search but im new hear still. and new to smoking. i have a few questions. 1. to foil or not to foil... That is the question. lol 2. vent..... open, closed, half way? 3. i cant think of anything else at the moment but im sure i have a lo more qustions in the future. 4. water pan, use with water or no water and fill with sand? 5. what is the reccomended temperate for smoking? i am using a 30 masterbuilt electric smoker with the blue tooth feauture. i did a brisket flat last weekend. it came out great. great smokey flavor, i resonally thought it could of been a little more moist. and it was brown all the way through. not pink at all. smoked till 200 degrees over 7 hrs. it was a 6 lb brisket. i also did it with the vent closed the whole time. there really was not fat cap on it either. would love all of the responses. thanks in advance.. and merry christmas, happy holidys, happy new year.