I wrap with butcher paper. I use chunks of wood and I've up'd the number on every cook. I've tried lump and bricks. I place the wood around the starting point and put one very close to the starting point.
The brisket I did was super dry in the flat and when reheated is so hard it is practically inedible. I should have wrapped it earlier and perhaps in foil. I don't like to inject briskets, but perhaps steaming it a bit would be better. I've been trying to follow the general directions given around here for brisket, but it is just too dry.
I've done dozens of briskets in my vertical gasser that came out great. I've done briskets in a UDS that have come out great. If I can get more smoke on the meat in the Akorn I think it will work, but I have no idea what else to do.
GOSM Wide Body