Hmm, one of the administrators that used to post here a lot, Miss Brattified, her husband was an accomplished grill master, and he may have even published a book, I can't remember for sure though.
Anyway, if you have some time, you might look back through some old food threads on here, because I do believe she shared some of his recipes or techniques.
For me... it takes so much work babysitting the smoker, that now I just "smoke" my meat in the oven. I marinate the meat for at least 24 hours in some salt and liquid smoke. Then when ready to cook, I add some beef broth, about 1/2 cup to 1 cup or so, and cover it tightly with tin foil. Bake the meat very slowly in a 200 oven for about 6-8 hours or until the meat falls apart and is fork tender. I have used a London Broil piece of meat, instead of a brisket, and that worked really well.
Happy smoking!
