For a really good brisket smoked using a typical two layer smoker, place 10 pounds of charcoal in bottom. Fill 2 quarts in the water pan (I use celery,onion,cilantro almost anything you wanna throw in the water pan). Soak the Mesquite chunks in hot water for 1 hour prior. Cook brisket
1 hour per pound, NEVER lift the lid !!!
Cook fat side up, I usually use a rub & make small cuts in the meat to add sliced garlic. After 4 hours open bottom door to add more charcoal & pour some more liquid in pan, just do not take off the top lid ~~
For something really different, say the brisket is 10 pounds. Cook 6 hours in smoker and take out and put in a disposable turkey pan covered with aluminum, But before sealing, pour a 2 liter bottle of Dr Pepper in. Seal & cook the remaining 4 hours at 225 degrees. Enjoy !!!
