Hey, I have a Brinkmann electric, just the basic red one and I've been using it for about a year now and I've been happy with the results so far. I have even done brisket a couple of times with pretty good results, but this week I am planning on doing another one (about 11 lb, cut in two) and I really want to try and make it as best as possible. My method before was a dry rub in the fridge for 24 hrs on the brisket. In the smoker a liquid and herb mixture in the water pan. For the wood I use either hickory or mesquite chips, soaked in water and placed in an iron box with no lid and placed directly on top of the heating element. I'd like to use the chunks, but I had a hard time actually getting them to smoke before unless I placed them right on the heating element, but then they would burn too quickly. I end up having to add more wood chips every hour or so though to keep the smoke going. Anyway, after about 8 hours the temp in the meat was up to about 180. Like I said I was pretty happy with the results but I really wanted to hear from other people too see what they have done to smoke a brisket in an electric smoker with good results. I'm basically looking for tenderness, juiciness and flavor.