Get cooker to 300-325 degrees.
Rub meat and put on cooker fat cap towards fire (weber summit put it fat cap down)
After 4-4.5 hours wrap in foil or butcher paper
At 5.5 - 6hour mark probe thickest part of the flat for doneness. It should be tender so when you probe it, it feels like you are sticking it into a stick of butter left out overnight.
If it is not tender, put back on cooker and check again 30mins later. Repeat until done.
Take brisket off. If wrapped in butcher paper, you can just put it in a cold oven and it will keep in there. If it is wrapped in foil, open the foil for 15-20mins to stop the cooking process. After the 15-20mins put in cold oven and it will keep in there. If you don't want to hold it in the oven, you can put it in a cooler or cambro. If you use a cooler fill up the empty area with blankets/towels/balled up newspaper.
When I have a service for lunch. I'll prep everything the night before and get the fuel loaded in the smoker. Then I wake up at 4am and light off the chimney and get the smoker going.
If I have service for dinner ~6pm I can wake up at 8-9am and have everything done way before dinner.
