Smoked Brisket??

Don't exceed 205 degrees and cook it on the smoker until done, no need to finish it in the oven. I keep a spray bottle of apple juice nearby so every time I open it up to check on things, I give the meat a spritz or two. I've even used a 50/50 apple juice/water in the water pan to add a little flavor to the humidity in there. It's a mess to clean though. One fun technique is to partially douse your wood with the water it soaked in a few times during the cooking. Make sure to do it with a small, steady stream as to not have a ton of ash get on the meat. It really coats it with some good flavor...