Thanks for all the tips, guys. My head's spinning.
I'm off to the store - hopefully I can find a fairly small brisket to start off with, since I'm sure I'll screw it up in some way or another (I always seem to do something
wrong the first time.) I think you've armed me with enough info to get me by, but I'll be sure to post back if I run into any issues. While I'm thinking about it, let me clarify the wood thing: you're saying that I should not
soak the wood chips (I'm using charcoal as the main fuel.) And with this method, do you still recommend a handful of chips every hour or so?
Thanks again, guys. Much appreciated!