re: Thanks for the access Aggies.

Make sure to wrap brisket in foil after the first hour or two. Get it perfectly charred then wrap it. When it is about an hour away from being done, unwrap it to finish. Follow all the temperature guidelines mentioned above. Wrapping it will make it tender and moist.

And use whatever wood you like. You don't have to use Mesquite. I like Oak with a little Pecan mixed in.

And I use a sop instead of a rub, but some folks like a rub better. Personal preference.