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As long as you are going to the trouble of smoking something for 10 hours, sneak a pork shoulder, or two, in next to the brisket. That way, when the brisket disappoints your guests, you have a nice piece of pork to get their mind off of your brisket.
Seriously, If I might make a suggestion, or two... Get a weber grille or the equivalent and burn your hardwood down to coals, then add the coals to the smoker as needed to keep the temperature where you want it. Burning the hardwood directly in the smoker creates more smoke than you want, which is why the meat will "look like a blackened meteorite" when it's done. You might want to use a mix of hickory and another, milder wood.
Make a basting liquid for the pork (you might as well fill the smoker up with meat; it's a lot of work to keep it going.) Use:
1 stick butter
5-6 cloves garlic
2 TB brown sugar
1 pint vinegar
Simmer it on a stove for 10 or 15 minutes. Rub lots of freshly cracked black pepper into the meat and baste the pork occasionally with the basting liquid. At some point a little salt would be nice. I'll leave that up to you.
I'd stay closer to 225 than 250 degrees.
JR
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