Applewood charcoal 

Cherry chips

Aluminum foil

An aluminum pan

A chimney for charcoal 

Half of a "normal sized' brisket rub I use heb brisket rub just throw it on all over

I cut the fat layer out of the dongle to have a better bite at the table

A full chimney

Aluminum pan with cold or room temperature water directly under brisket as a catch and to regular the air

Smoke for 3 hours

Chips soak before being added to flame

Use two 16 oz cups of cherry chips every 30 mins

New charcoal each hour and a half

Temp needs to stay consistent I use 220

Chips for 3 hours then you hit the smoke limit where more isn't going to help

After 6 to 7 hours you wrap in aluminum to allow to cook on own juices for 1 to 3 hours

This brings final cook time to 7-9 hours for one brisket 

Allowance is three at a time

So from start to finish

Clean brisket 

Build fire

Throw brisket and chips on

Usually use two bags of chips that's every 30 mins for 3 hours

Wrap in aluminum at 6 hours

Let go 2 and a half hours

Pull out

Let cool to let the juices settle about 10-15 mins

Slice up 

Make sure to separate dongle and flat since the bige is different 

Done deal

That's a professionally smoked brisket 

Remember if you have air flow you want your 

Top left open top right closed

Bottom left closed bottom right open

With meat on grate to left

And fire on bottom right

This is for maximum airflow 

Big fire

Smoke directed towards meat