Gonna do my first "real" Brisket Smoke this weekend and want to be sure I have my facts straight. MES 30 at 225 degrees till it hits IT 180, then start toothpicking. When theres no resistance (like a hot knife through Butter) I pull, foil and let rest about 2 hours. Will be using a mix of hickory, Pecan and Cherry. Question: Do I have to keep adding chips every hour, or is that too much smoke? Any advice would be awesome!