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I assumed that smaller was easier ... ?

WOW an amazing statement and reply ... many thanks!

EXCELLENT ... I THOROUGHLY appreciate all the posts and help!!

Definitely an 'ART' that takes time to get proficient at.

Third time will b e a charm ... I HOPE ;-)

And my wood chips should be dry or wet?

I probably trimmed off way too fat ... DUH!

So if I left it on until it hit 195° wouldn't get more well done and dry out more?

I followed all the brisket smoking directions ... 4-pound brisket, trimmed, smoker was 250°, wireless four-prong thermometer at four hours it was 160°, I pulled it and wrapped it in butcher's paper, an hour later it was 175° and I pulled it off ... it was done and dry ... tasted okay ... there...