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@se1derful
Generally for something like Brisket, it's got to stay cooler than you think, especially in regards to the fat. If I'd got 180F for a good 16 hours it wouldn't have been pink, but it was all trial and error. Might even need to get a bigger cast iron box, who knows! Chips were Hickory and Oak, but I've got Mesquite, Apple too and Maple on the way.
I'll let you know how I get on!
P.S. That BBQ FAQ is great, but the styles of smoking vary so greatly (I'm used to Texas temps, hence 180F) and length of time you smoke vary so much that it's hard to put a finger on what you can achieve without a pickup and giant, professional smokeboxes. I say just go wild and make sure it's cooked :P
Maybe we should do a forum smoke?