*** WARNING ***

Do not cook brisket this way, man I wrote this when I was so young and inexperienced, I plan on writing a new one, I'll link it here as well. Preserving this to remind myself of some of my early blunders :)

Overview

I have a weber grill, so this is focused around how to make brisket in it.

First I bought a trimmed brisket, next time I'll buy untrimmed and trim it myself (to save money), however I wanted to see what a trimmed brisket looks like so I went that route

My reading online has told me a few things:

Make a salt and pepper rub, I like 2 parts pepper to salt, I prefer really coarse pepper and kosher salt.

Smoke as much as you can in the first 5 hours, after that your briskets outer edge has hardened and smoke doesn't penetrate anymore.

Prep

Do this the night before

I had a 6lb brisket, lay it out on some foil, put a thin layer of oil on it, something with a high smoke point and then cover it in salt and pepper rub 

The point of the oil is to make the rub stick, also letting the rub sit there will draw out moisture to the outside (this is good)

Wait till tomorrow

Lots of rub is good, picture attached, I wish I had more! Next time

Smoking Phase

Cook Time

I hear you want to schedule about 1 hour for every pound of meat, I ended up at 7 hours for 6lbs of meat for example, 5 hours smoking, 2 hours oven.

Charcoal Snake

Build a charcoal snake, but more importantly, build what I call the "bigmac" of charcoal snake around the outer edge of your weber:

https://www.youtube.com/watch?v=XiGRbyg_zeI <-- this guys snake, great for visualizing it, but it does not have the maximum smoking potential

Here's how I made my snake, it is a layer of charcoal, then mesquite chips, then charcoal, then more mesquite chips and then a chunk of mesquite on top, this will maximize your smoking potential

Why are we doing a charcoal snake?

Charcoal snake is a great way to make your weber cook around ~225f, you don't want to have high heat for the first few hours, you want to smoke with modest heat.

Drip Pan

Put a drip pan in the middle of your weber (under the brisket), I personally like to put some water here that way the drippings don't caramelize and burn, we want to save these to make a bbq sauce later

Time to cook

Light one side of your snake and wait till things get nice and smokey (generally 20-30 minutes), then put your brisket on

Rotate you brisket every 30 minutes for ~5-6 hours

Oven Phase

After 5-6 hours your weber is probably exhausted in terms of heat it can provide, go turn your oven on to 350f, put the drip pan on one rack, brisket above it, foil (shiny side out) on top of brisket and cook for another 3-4 hours, you're looking for an internal temperature of 185f

I personally like to use my injector and draw the drippings into it and reinject them into the brisket every 30 minutes, this makes things very moist and juicy inside

BBQ Sauce

Take your drippings and toss about 5-6 tablespoons of brown sugar into it and simmer on the stove until it becomes a sauce