Fairly new to smoking... bought an inexpensive Brinkman this past summer,
used it about 6-7 times maybe a few more. Tried brisket almost right off
the bat. Actually, it wasn't bad, crispy outside, nice smoke ring, fairly
tender... but I think it could've been even more tender.

I used charcoal briquettes(sp?) and wood chips for the smoke. Used the water
tray on the bottom with the brisket on the top. Fairly small one(will be
the same this time) about 5-6lbs. Put a dry rub on the night before, left
it sit out of the fridge for about an hour before putting it in the smoker,
then mopped it about every hour. Cooked approx. 8hrs maybe closer to 9.
Ended up having to finish it on a little higher heat on the grill(not direct
heat though) for the last half hour or so to bring the temp up and I think
that's what "ruined" it.

What should I do different this time? Having some people over and really
want a delicious brisket... I've been told by a friend to inject the
brisket with Seven-Up, that it somehow helps break down the connective
tissue?

I'd definitely like to cook it longer, but not sure how to keep the heat
going, say, all night.

Might try to borrow my Brother-in-Law's smoker(he has the same one as me)
and do some pork shoulder as well.

All help is GREATLY appreciated.

Thanks!
Shawn