Instructions: Hey Bill. Did a couple of 9 pounders last Saturday on my log burner..along with a big picnic and a couple racks of ribs..seemed to come out pretty good. Followed the general procedure from Smoke and Spice "Bragging Rights Brisket". Rubbed with Wild Willy Number One:

Mopped with Basic Beer Mop about once an hour.

Cooked on oak..ash..and hackberry in the general vicinity of 250. Pulled them off after about 12 hours..internal temp in the mid 180s. I mopped from the start but think you could wait to mop until about hour six without much loss. You should also be able to go least a couple of hours between moppings since you are cooking on a water smoker. Did put the picnic on the top rack so it sorta drizzled downward onto the briskets as it cooked. Hope this helps.

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