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Thank you guys for your info and your help I appreciate it and I'm using an electronic smoker with a dual grill (gas and charcoal) and I live in Appleton Wisconsin. I will attach a pic of my grill and final product of my Brisket. The brisket is good but I was hoping to make it fall apart tender.

I read that you smoke the meat at 225-240°F and if I am right should I keep re filling the water because water boils at 212°F? Sorry if it's a dumb question I have a theory that the water helps cooks and keeps it moist but I want to be a guy that people want to grill for them.

Damnt I didnt know it was the toughest I chose it just cause it can be so good. Lol

I read that soaking the wood chunks will help make the last longer and I usa a electric smoker so the wood chip holder isn't very big so I thought it would help so I would have to put more chips in there so much.

I love grilling and I've always wanted to learn how to smoke meat. This is my second time smoking meat the first time I had some one helping me on and off through out the day. I'm smoking brisket today I haven't done everything right so far but I'm hoping it turns. I cut the fat then I put the...