If you have a smoker, you will get more flavor than a plank for this recipe. Fig wood gives the brisket a sweet slightly woody smoky flavor. This works well with the chocolate and ancho rub. You can also use Cherry, Apple or Pecan woods, depending on your taste or availability.
Start a small fire using charcoal (I prefer using wood lump style charcoal over charcoal briquette) about an hour and fifteen minutes into the brisket rest. A water pan can also be added the smoker, placed below the brisket to help keep a moist environment and prevent the meat from drying out. Add the Chocolate Ancho Rubbed Beef Brisket to the center of the smoker and close the hood/lid. Add two or three pieces of dried Fig wood to the top of the charcoal.
It is important to note, keeping the hood/lid closed without peeking at the meat will help cook the brisket more evenly and create more smoke flavor. Each time the hood/lid is opened, heat and smoke escape, making the brisket take longer to cook.
Keep the heat between 250 – 275°F / 121 – 135°C by adjusting the vents on the smoker and periodically adding another piece of Fig wood and charcoal chunks.