I'm going to do my first brisket for father's day. I have a 6 pounder I plan on rubbing with garlic, salt and pepper. I plan on 215-220 degrees. When I wrap it at 165, should it be wrapped tightly or is a foil pan covered with foil okay? If I read all of the threads correctly, I should smoke until 200 IT. for slicing, but what type of wood would you suggest?