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most restaurants or pro cookers in texas burn the wood down first(separately) & add just the coals -the seasoned pit does most of the mesquite flavoring- years & many briskets later... thats where the classic texas brisket taste comes from.
i score mines from http://www.bbqgalore.com/. they have a decent selection of woods with a very inexpensive shipping system that encourages you to buy in bulk. my only critique is that their barbechef brand of wood chunks tend to contain a good amount of chips as well, so while the bags do weigh the right amount youre not getting them all in chunks.