I am going to be smoking 2 briskets and a 7-8 lb pork loin this weekend and looking for some tips to make people crave more and more of the smokey goodness. I have smoked pork butts and tri tips but never either of these. Some of the people that had these others asked me to smoke this for them for the a small party this weekend. Just looking for any pointers that have worked well in your past smokes. Pictures will follow after thiss weekend. Brines, wood flavors and so on?