Can you over smoke a brisket?

Chef's answer
It's easy to over-smoke brisket due to its long cook time. This will result in a piece of meat that "tastes like liquid smoke." To prevent this, it's necessary to use very dry wood. ... This particular type of wood creates very little soot when it burns and imparts a mild smoky flavor to the meat.
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Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees..
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