make your fire in the firebox. make note of your temps at the food rack level, all over the rack. find the area that is hovering 225-240Â°. place your brisket there.
what kind of wood you using? (splits, whole logs, chunks, chips?) i use splits or whole logs, usually. i have some that made it into chunks when i split it. i use that first. you have a meat thermometer, with a probe, that you can monitor the internal temp of the meat with, while it is smoking? i take my brisket to 200Â° internal, in the flat. i let it rest for a couple of hours, then slice the flat and pull the point. here
is a thread to get you started. here
is a thread for a good finishing sauce for brisket. i have made this sauce, and it is very good. here
is the whole beef section, where you will more threads on brisket and brisket info. *note i got the above links from this section.*