Post
 Posted By: Orange Crush 
Nov 22  # 26 of 26
I use dry seasoned chunks of any fruit or nut wood I have on hand, soak it a few hours to overnight (after a few hours it really doesn't make much difference) and make foil packets of roughly even size. I don't even bother poking holes since the foils not airtight anyway, it's just to help keep the wood smoldering instead of burning which is what you want.

When I smoke brisket I use a mop sauce and make sure it gets all the way up to 185 or 190. A common mistake is thinking it's done at 140-160, which is good for more tender cuts, but brisket needs to get to a high enough temp (low and slow) to break down the collagen or it stays tough.