Whats up everyone. Its been a long, brutal winter in NYC. I'm finally back to smoking. Purchased a brand spanking new WSM 18". Already smoked some baby backs which came out great. So now I want to try a brisket. As usual I got some questions. The brisket is going to be purchased from a local supermarket. It will weigh between 4 and 6lbs. I'm starting lite. Here is the plan and questions: Get Brisket. Trim it if need be. Clean it. Lite mustard coat and dry rub it. Overnight in the fridge. Smoke temp will be 250 degrees? During the smoke should I spray it with apple juice? can I mix the juice with beer of whiskey ( jack of course )? At some point will I wrap it in foil then stick it back in the smoker? What is that point? Looking at around a seven hour smoke? longer or shorter? What will be the internal temperature when its done? When its done wrap it in foil, seal in plastic, and let it rest for a half hour. Is this right? Thanks in advance for all your help. I will take pics for Qview.