Sounds good, Walt! I have seen that brine recipe - interested to hear how it turns out! As for the smoke only lasting 3.5 hours - there's still smoke in the box. It's light, but it's there. Also, your meat only absorbs the smoke until it hits about 140° internal temp, so you've probably had enough smoke. It does its real magic on the cold meat. After that 140 point, it builds up on the surface, and causes a bitter taste. 6 oz is plenty for a brisket.
