basic smoking of brisket advice

[skeet]

My God, gal. I do love to see yer writin. Ain't nothin like a down home gal fer certain. Them maters do get old. I do like to make tomater sauce though. Got to make some this year. We're down to about 20 qts. Last we made in 2005 we made 120 qts. Gotta make sweet pepper relish too. Down to 8 pints left. Better'n sweet pickle relish for certain. And fruit wood definitely makes a much better smokin wood. Persimmon is really good chinquapin I haven't never used. Black walnut can be a little strong at times..english walnut is ok though...but pear is the best in my opinion. Keep at it gal! Maters