I'm new to this site and to smoking, so forgive me if this isn't where I'm supposed to post these questions. This is the only place I could find a spot to post something. I am smoking my first brisket(s) this weekend and I have a few questions that I hope I can get some help with. The first time I did pork butts, they were too big and took much longer than I expected. After getting smaller ones the second time around, they turned out great. What size of brisket should I be looking for if I hope it to be done in about 10 -12 hours? I will be feeding about 12 people, some of which are children. I have a smaller Webber, but it has two racks so I could do 2 smaller pieces if need be. What internal temp am I looking for, and is it recommended to wrap it in a towel and let it rest for about an hour before serving like I did for the pork butts? Any injections or anthing I should consider there or just the rub? What is the best kind of chips for brisket? Any other tips or advice would be appreciated! Thanks.