I'll try to help where I can...
aim is to smoke it at 250, for however long
---aim lower if you can. Smokiing is more 210 (they say 190...I say 210) to 225. To do this, put a bunch of unburned charcoal in your grill with your wood...and only chimney start about 10 coals
NOW (maybe some dumb questions)
1> should I sear it at a higher temp to get the bark ?
---No...not for a long smoke. If you char the outside, the smoke will not penetrate the meat.
2> If not, I assume I let the heat go down by using the dampers etc, to get it to 250 (or thereabouts)
---use the method I listed above...bottom dampers nearly closed, upper maybe 1/2 way. You may need to play with this to get a sealy temp where it doesn't choke the heat.
3> Do I turn the brisket
---no...fat side up for the entire cook.
4> Do I wrap it with some liquid in foil, i.e. texas crutch method) is the bark not as good ?
---when the meat gets to 5 degrees from the temp you're looking for, you can tightly wrap in foil...no liquid,...wrap a towel around it and place in an empty cooler for 30 minutes, it will continue to cook and your retain natural juices. Temp your meat too high, and it will pull like pulled pork. Don't overcook it.
5> Also seen not to keep opening the lid
---correct, get a remote temp that you can run the wire out and see all the temps without opening. Brisket takes a while, so you may need to add charcoal through the burn.
6> do I baste it at all
---brisket...not needed. You may spray with apple juice if you want,
7> planning on injecting it with a beef broth
---your choice. I don't inject into my body...nor do I inject my meat
8> using a dry rub just S&P
---dry rub FTW. Plenty of recipes online.
9> Bottom dampers should be fully open, top vent damper, should be only 1/4 open ?
---I don't smoke in my kettle...but have a VWB. They run 1/2 on the bottom, 1/2 on top. You'll need to work this to get your sweet spot, but I think a full open on the bottom will get too hot.
I'm learning, so not too worried about being too professional at the moment
Once you get the temp set...it's a waiting game.
For wood...mesquite and hickory are to pungent go with white oak and a fruit wood (cherry or apple)
Best of luck
