Half Time Cooking Process for Brisket

[pescadero]

Have been reading various posts regarding the Half Time Process. Everyone seems to agree on the basic process. What I haven't been able to find is advice on type of wood and how long you actually smoke the Brisket, and when you quit smoking and just continue to cook it.

I know there will be lots of different opinions on this, and that is exactly what I want to hear. I would sure like to hear what some of you do and your thoughts behind your choices.

Thanks in advance.

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