i was told by an old black man here in garza county that you need to combine a bit of greener mesquite with your dry to make the fire sustain longer. his brisket is unbelievable...but , my father in law has him beat by miles...he cooks his indirect mesquite and oak for 12-16 hours and never wraps it..it has a smoke ring about an inch and a black crust on it that is soooooo tasteful...the drawback , whoever mentioned it earlier is that the older i get the more i taste that smoke flavoring the next day...i love good brisket but its straight up steak and chicken for ole cap right now...and im only 35