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Good advice all around! I prefer the mesquite flavor. My dad used to soak, but w/the wood I buy, it's not necessary (or recommended, as I found out). I think my biggest problem has been w/getting the cooking temperature to maintain a constant. I have a Weber smoker that shows general degrees, i.e. "warm, ideal, and hot". I kept the fire about mid-range until the meat was 160 degrees (I thought that was right), about 8 hours. I can change that easy enough (the temp gauge)(I use a separate meat gauge).
I've never tried a rub, but it sounds good.
I recently watched a BBQ ccokoff show on the food network, some of those guys cook their brisket overnight.
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