So this is my first time doing a beef brisket, roughly 9lbs, in my 5 years old electric Old Smokey. Last night I seasons it with a favoured rub; Smoked Paprika, Raw Sugar, Salt and mixes of garlic, hot pepper and onion powders. With the aid of a digit thermometer and guess work, I set the smoker to the 200 to 210 range. I used three hand fulls of hickory chips and one hand full of apple. Thus the meat was smoked. The meat came to heat, 166/176 really quickly, in 3 hours. I was expecting round 5 to 6 hours. Why? After 5.5 hours I wrapped the brisket in foil and cooked it for another four hours, until it reached breached 195. Though tender the meat has little smoke flavour. This is the first, as all my chicken, pork butts and turkeys have been A-OK fine. Any recommendations on how I should be treating my beef brisket differently, in order to get a better smoke flavour? I will submit photographs a little later.