Make a fire in an indirect smoker as you would for a fireplace, stacking dry tinder into a teepee shape and placing the oak logs* on top. When they are red-hot, place the brisket on the end of the smoker near the chimney and close the lid of the smoker. Place one of the water-soaked logs on the red-hot coals and close the air intake of the firebox. Watch the smoke coming out of the chimney. Initially, it will come out in a thick plume. As the fire cools, a result of the closed air intake and the wet log, the smoke will start to trickle out. You want to see wisps of smoke coming out of the chimney continuously. The thermometer on the smoke box needs to get between 185 and 200 degrees. You achieve this by adjusting the air intake and chimney opening. More air to the firebox makes a hotter fire, less and the opposite occurs. Once the smoke box is closed, it should remain closed, unless you need to add another water-soaked log. Smoke the brisket for 10-12 hours. Its doneness is not measured by internal temperature, but rather by touch. When you can press your finger into the hard fat on the thick end of the brisket and the fat is very tender, it is time to close the air intake and chimney. Let the brisket rest in the smoker for 1 hour.