The smoker I used is a Weber Smokey Mountain 22.5". I used the "Minion Method" for the coals. This is where the unlit coals are placed in a fire ring with a dip in the middle where the hot coals are poured in. Search for Minion Method for more information.

Light some coals in a chimney starter. Then pour lit coals in the center of you coal pit you made. See Minion Method.

Trim as much fat as you can off the whole brisket. Fat trimming is commonly debated, but I like a trimmed brisket. Apply a liberal amount of BBQ rub.

Smoke low and slow between 225 and 240°F Fahrenheit for 8-10 hours.

Wrap in foil and continue to smoke for 3 hours, or place in oven at 230°F for 3 hours. Make sure to have a drip pan in the oven below the brisket.

Allow tow cool for 2 hours before slicing. Enjoy!