Hello From Middle Georgia!

Steve, I've never used an electric Brinkman but for the charcoal/wood ones with the side door I often use wood chips that have been soaked in warm water for a while in a foil packet.  Poke some holes in the top of the packet and drop it is.  you can fish it out with tongs when it is burnt out.  A bit of experimentation on packet size etc will let you find what works for you.  Just about anyplace that sells grilling/bbq supplies or any grocery store with a well stocked charcoal/outdoor cooking section will have bags of different kinds of wood chips.

I'm a finish carpenter and sometime cabinet builder so I save the planer and shaper shavings and the cut-offs of suitable hardwoods for myself and buddies.

For what it is worth, you can cold compare briskets that are still in the cryovac bags to see what the comparative thicknesses of the fat caps are by grabbing them from the ends and bending them.  Since the fat is stiffer than the meat when they are cold the stiffer ones have a thicker fat cap.  It's an easy way to determine which are the most lean or the most fatty.

Welcome to the site.

Lance

Hi Steve!   to SMF!!! We're happy you found us! You could try a small metal baking pan for your chips and the foil pack works also. Would you do us a favor and update your profile to include your location, it helps when people offer advice to know where you are, Thanks!

Hello Steve and to SMF - glad to have you here 

Hello and welcome to SMF! Sounds like you have the same affliction the rest of us do...addicted to smoking food!