Hi Mott,
I would use wood chunks as they burn for longer. All you need to do is create a smoking pouch with foil. Presoak your wood chunks and place them in the pouch and poke some holes in it. Then place your pouch on top of the charcoal. If you find the chunks are burning out before the cook is down you can prepare 2-3 pouches, that way you can throw on another one as soon as you notice the smoke declining. Let me know how your brisket goes mate 🙂 Also for red meat, I go for something heavy like hickory or mesquite 🙂