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I am a student of the brisket. Continuing my journey one step at a time!
pecan wood splinters with lump , 250 - near 10 hours, platesetter up, water pan, went to 160 internal and then foiled ....temp prob and fork twisted loosely about 195 degrees. foil/towel/ice chest for 1 hour and then sliced. Very pleased.
Best thing I have learned. You have to wait it out. Don't be cut short by any timeframe (like dinner at a certain time). Pad yourself extra 3-4 hours lead time before you want to eat. It can stay in the cooler just fine for that time.
Love the black crust from the pecan wood. (I think it is makes it darker than other woods???)