Re: Smoked Brisket??
1. Maintained heat level that should vary depending on cook time (very important)
2. Moisture of some kind. If doing an open smoke without foil or anything, you'll need a water pan.
3. A good cut of meat. All briskets can be smoked well if you choose a good brisket. Often times, smaller leaner briskets can be cooked too much and will dry out faster.
The way I smoke on my Weber kettle is to first section off 1/3 of the grill space with a sheet metal firebox. This can be done very inexpensively. I typically just use pliers to fold the sheet metal myself into a small half moon shape.
I then start a chimney of coals to fill the sheet metal box half way. Once filled half way, I top off the coals with soaked mequite or hickory chunks. Fill the remainder with wet chips of the same wood.
After that, just get a water pan in place, and try and keep the temp around 190 - 220 until the internal temp of the meat is good to your specs.
It sounds complicated but it's very easy after the first go round.
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