Big thanks to franklins and his vids, and, my wife. Something's wrong with you as an egg owner if, while walking the meat aisle at Wally World, she says, "how about smoking a brisket this weekend?" I'll say this: oak wood chunks, wrapped in hdaf at 180* (to speed it up a bit), 10 hours at 250-265 the whole time, and final product was delicious. The pics, providing they work, will do the rest of the talking.
Thanks for looking!