Is it possible to oversoak wood chips for smoking? I wanted to prepare for a long day of cooking and get the wood chip soak out of the way.  My barbequed brisket recipe calls for soaking the (hickory) wood chips for 30 minutes.  

If I soak the wood chips longer, is it possible that they would become so saturated that they wouldn't smoke or would take so long to dry out as to become impractical?  Or should they already be fully saturated after 30 minutes?

My gut says that it shouldn't matter--given that one of the batches of chips actually sits in water on the grill.
Soaking wood chips accomplishes almost nothing, as proven here.

Summary from amazing ribs link: Soaking wood does not work, as it takes more than days to saturate wood. And temperature measurements from wood soaked for a day show little change

Their recommendation: have two containers of wood, one dry, and one covered with water (steam is required as well). The water filled container of wood will boil dry by the time the first lot of dry wood has smoked out, and it will then smoke away too