Entered my first contest last week. The brisket came out with good moister and texture, but really any color or texture to speak of. I smoked it on the lower rack of a Weber Smokey Mountain 22.5, with a lot of water in the pan, using natural lump charcoal, and soaked hickory, cherry, and mesquite chips. I trimmed the fat cap but it might have been a bit thick and rubbed it. I smoked it in a foil pan for about 6 hours and then foiled it and cooked for about another 6 hours. Here is what I am thinking of doing next time: Smoke right on the grate Use the upper grate trim the fat cap down a bit more Use less water in the water pan Use the 3-2-1 method What do you guys think? Any other suggestions?