Brisket and smoke wood amount/method

Powak

I’ve always done alternating layers of smokewood and coal when doing briskets. I’ve been under the assumption that brisket needs doses of smoke throughout the cook. I’ve done plenty of butts where I’ve just thrown some smoke woods on top and turned out meats with plenty of smoke flavor. Could I do briskets the same way with the same type of result?

byrne092

I mix in some and then throw a big chunk 5-10 min before the brisket. Always had plenty of smoke