thanks for the response

Thanks for the response to my questions. This is what I did for the brisket: smoker @ 325, cooked brisket on second rack for three hours and then poured CS bq sauce over, wrapped it in foil and cooked for another three hours. I didn't know about the internal temp. Used 2 pieces of wood that came with the smoker. It tasted ok, just burnt on top and tough. It was a 3lb briskt
thanks