basic smoking of brisket advice

[jon lynn]

When I smoke my briskets I usually do the following:

1. marinade in GERMAN beer for a minimum of 24 hours in an air tight bag, in fridge.

2.take it out three to four hours before smoking to get the coldness out of the meat.

3.rub it with Lawerys.

4. put it on the grill in the smoker with waaaaaaaaaaay too much hickery (love that hickery).

I usually eat all 8 pounds my self over a period of time. My wife hates it, my kids think, aw well it's food.

AM I COOKING IT WRONG?

I even tried it hickery-less, just using coals........NOBODY liked it at all. And I don't like misquete, not much of a BBQ sauce fan either, until after the meat is done..................your input please