I use a high heat method and get great results everytime. Here is what I do.

1) I trim some of the fat off the fatcap, but leave enough to keep the meat covered in fat. I then take that fat that was trimmed and put it on the side of the brisket that doesn't have a fat layer.

2) I rub it down with Plowboy's Bovine Bold found at Bass Pro Shop. I use a very liberal amount.

3) Set my Weber kettle up for indirect heat at about 325 to 350 degrees. I bank unlit coals on one side of the charcoal grate and then light about 1/2 or 3/4 of a chimney. I put pieces of smoke wood in the unlit and then add the lit to the pile. This is called the minion method as the lit coals will burn the unlit coals throughout the cook giving you a constant burn for hours without having to add fuel.

4) Add a water pan under the brisket on the charcoal grate.

5) Add the brisket to the side that doesn't have the coals underneath. Remember to add the fat strips to the side that doesn't have any fat, which should be the side that is up, since I like to cook fatcap down to protect the bottom of the meat.

6) Set my bottom air vents to about 50 to 75 percent or whatever will give you a temp of 325 to 350.

7) Cook until brisket hits 160 internally (About 2 to 3 hours). Always keep the lid vent all the way open. Then wrap in foil with about a cup of beef broth.

8) Cook covered in foil until brisket hits about 195 internal temp (about another 2 to 3 hours).

9) Let brisket rest in the foil for at least an hour.

10) Take out of foil and save the juice. Separate the point from the flat. Slice the flat against the grain. Dice the point up in cubes and add more rub. Add the cubed point to a foil pan and put that back on the smoker for burnt ends. Flipped the meat in the pan after about an hour and cook for another hour.

11) With the drippings you can make a bbq sauce. Here is the recipe for the sauce:

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
1/2 cup meat drippings

Simmer to marry the flavors and thicken as desired.

This post was edited on 8/10/12 at 9:06 am