I agree with J$, skip the mesquite and go all oak. Get that brisket super tender and slice 3/8" thick. Try to rest longer if you can. And if you really want a Franklin brisket you may have to spend the $ and get a Creekstone brisket. I can't say for sure that will make a huge difference but his brisket is pretty #!$%* awesome. Then again, if you never had his brisket you don't know what you are missing.