My approach to making this is designed to be replicated easily by any home cook with a cheap Brickman charcoal smoker. The technique is simple, time consuming, but simple.
Step 1: Selecting the Brisket Meat
The are a number of key things to look for in selecting brisket and I inspect the fat cap and the fat line in the meat. If it is spongy or dicolored, I would not use it. A nice hard fat cap with dense fat is important.