Recipe(tried): Smoked Brisket - I can tell you what works for me everytime

I can tell you how I smoke a brisket - nothing fancy, but it comes out perfect everytime. I try to pick out a brisket with the least amount of fat I can find - COSTCO has good ones. I try to pick one that is between 10 and 11 pounds. I wrap the brisket in foil, load the soaked wood chips to the bottom by the element and plug it in for 8 hours. The wood chips do not keep smoking the whole 8 hours - but that is ok . They provide enough smokey flavor to do the trick. Besides you are not cooking with just smoke- you are cooking with heat. If I put the brisket in late in the evening say 8 pm - I set my alarm clock for 8 hours later ie. 4 am. I roll out of bed just long enough to unplug the smoker and then go back to bed. Letting the meat cool with the foil still on keeps alot of moisture in the meat .
Think about it - when you unwrap a hot brisket- all the steam you are seeing is moisture the meat is loseing.

I hope this helps you out - I have sure enjoyed my smoker.