I'm smoking my first brisket tomorrow and I got a small 2.8lb one just for a trial run. I have never used a smoker before. I just bought a Char-griller kamado grill. I'm planning on doing a whole brisket on the 15th for Father's day. I also bought a Maverick to track the temp, and I have a fairly good selection of lump, briquettes and chips in a variety of woods. Any tips?