Quoted from jalkelly:
No water for me(only done it once and didn't notice a difference). I do foil the pan though for easy clean up.
For the briskets I just rub with salt and pepper Franklin style. I foil it at the stall with a touch of apple cider vinegar to take me home. A few times I have put it on around 11pm at 225 and go to sleep(testament to the WSM holding steady). I pull it off in the morning, let it rest and it's ready for lunch time. Damn, I'm gonna have to smoke something tomorrow now!
I do kosher salt, granulated garlic and black pepper in equal parts on mine. I prefer the simple stuff on beef and chicken. On pork shoulders, I've tried quite a few different mixes I found online. I smoked a turkey last year and that may be my favorite thing I've smoked so far. My local BBQ joint closed about a month and a half ago, so I need to smoke a brisket again soon. My family prefers pulled pork, and since it's so much cheaper, I tend to make that a lot more often. When I make brisket, I'm pretty critical of it, but everyone else is like, 'its OK' - they just prefer the pork. So, making a whole packer when I'm pretty much the primary consumer, often doesn't make sense, when the local BBQ joint had decent brisket for about $7.50 for a big sandwich.
I picked up a couple different iGrill bluetooth thermometers. I started with the basic 1 probe cheapie, and bought the fancy one with 4 probes on clearance earlier this year at Sams. I have an app on my phone so I can monitor temps. Can set it, go to bed, and if something happens, it alerts me. If I wake up and wonder where temps are, I can check and make sure everything is moving along as expected.