I have done many pork butts, ribs and chickens, now I want to move onto doing a beef brisket. My questions for you all is do I use water in the pan, and also do I add liquid when foiling? A little background for what I want to do. I want a semi-bark (nothing to crazy), I want it to be nice and moist for either eating just the meat or making some samis. I am thinking about having some red potatoes and maccoroni salad with it. All of my friends have loved my pulled pork and they are begging for me to cook for my buddies birthday this weekend, so I figured why not give it a shot. If there are any other suggestions out there, please, let me know. I am open for any suggestions on rubs/marrinades that anyone wants to share.