@johnnytex: Not to speak for Smoke but the method most of us use is to load the smoker with wood cold (for a packer brisket 5-6oz. is a good bet) and with the meat cold as well. This will allow a gradual increase in temp and let the meat take on as much smoke as possible in the early phases of cooking.
I have done a reload of wood during extremely long smokes (use fireproof/heat-proof gloves and tongs) but it usually isn't necessary.
For sliced brisket, set the smoker temp for 215-225 and let it go until you hit your desired internal temp of 200; if you want to use the "Texas Crutch", remove the meat at 155-165 and wrap in multiple layers of restaurant grade plastic wrap with a little liquid (beer, apple juice, etc.) in the wrap, and then wrap that package in HD tinfoil and reinsert the temp probe. Finish the smoke until you hit 200.
