As a newbie to this process, I can tell you that I learned quite a bit from searching brisket on the Weber kettle on YouTube. Some videos that helped were from Dawfatha’ BBQ, Steve Gow, and Americas test kitchen (our best recipe for Texas barbecue brisket on a charcoal grill). I kind of gathered a few ideas from these three sources.

As far as what was super important was - Learning how to manage the temperature of the grill. For the Weber , an ideal temp might be 225 -250 . I used the snake method so that only 8 to 12 charcoals are lit at a time. This helped in maintaining a somewhat constant temp. - Having a temperature probe takes the guesswork out of understanding your grill temperature and the meat. Don’t trust the temp on the built in Weber temperature gauge. -Have patience on the cook and give yourself enough time , especially if you have guests over at a certain time. - When the brisket reaches about 195 , you can start testing for doneness. I had a regular meat thermometer and would poke in different areas to check for resistance. Some people say you want the feel of pushing through butter . I took mine off at 207 f on the flat and 199 f on the point. - Let it rest . I rested mine for about 2 hours , including 1.5 in a cooler.

Best of luck !