I have a USDA choice 11 pound boneless brisket. Looking to smoke indirect on an XL BGE. Looking for cooking temps and time suggestions for the cook. I am planning to just rub with kosher salt and fresh cracked black pepper. Should I marinate in a beer first for moisture retention? I am welcoming all suggestions as this is my first brisket cook. I have done butts and ribs and they have been wonderful just looking to expand my game. Also what wood would be the best to use? I have apple, hickory and pecan. Thanks for any help.