Hi all new guy here. What can be simpler than throwing a big hunk o beef onto a fire and cooking it? uh..how about Chinese algebra. So many decisions....dry rub or marinade...both? Low low temp, or higher heat for a shorter duration? To foil or not to foil? To foil at the stall or after the stall? Wait...what's a stall (j/k). Inject or not to inject.... Water pan or no water pan? What about a clay insert? Foil the insert or not? Heat temp monitor probe or just use the lid temp gauge? Mop it or no? Lucky for me there is this forum. And even luckier, each question has about a thousand different answers. So, here is the plan. You guys let me know what you think and feel free to discuss among yourselves... The Players: 18.5 WSM with water pan. Kingsford blue briquettes and apple wood. WSM is broken in nicely and well seasoned. Maverick Ready check with remote. The Victim: 12.5 pounds of hunka hunka packer brisket, slightly trimmed and ready to go. The setting: Top grate of aforementioned WSM. Temp probe inserted into the victim and temp probe on top grate...maybe, if it will fit. Start time of 1800. Outside temps will still be in the 80's. Gonna set the temp at 225 (cooking minion method) and leave it there. I'll decide on foil at some time into the cook depending on how the IT looking on Saturday morning. The training: The victim sat in a cola marinade overnight (I didn't have a lot of prep time) and is now sitting in the fridge under a heavy rub applied onto olive oil. Will not inject. In all seriousness...how long do you guys think this will take? I'm planning on minimum 18 hours.