It's almost midnight and I am baby sitting 20 pounds of brisket (2x10pnds) absorbing the 275 degree heat inside my offset. I started to wonder why, when using charcoal, putting wood in to get smoke flavor on the meat is always recommended at the end of the cooking process? It seems like wood smoke on the meat would be more effective at the very beginning of the process because the bark hasn't formed yet, the tissue is still fully exposed. I've been digging around SMF pretty extensively for about a month now and I have not noticed any other recommendation then at the very end. Does anybody have some insight?