Greetings and its been awhile!! I had some questions in regards to doing my first beef brisket since I have never done one before.. I was asked to smoke some BBQ for a huge party (around 30) and I decided it would be great to use the WSM 22 so I had planned a 20 hour gap between the time the party started and when the meat would be ready. In my WSM I am smoking 2 boston butts around 6-8lbs on the first rack and I wanted to do something different so I decided to try beef brisket on the top rack. Per my research its best to hit 195-200 internal temp because it becomes tender. However, I was curious: Should the brisket be wrapped like the butts? Is there a spike point or hover point with brisket like butts? Do you sprits (I usually do every two hours)? When is a good rest time for the brisket (I had scheduled 2 hours for my butts wrapped in foil and blankets)? What is the average time for lb. (For my butts I average 2 hours a lb.)?