Brisket:
From Hen House cryopacked. Flat end, purchased trimmed.
$4.29/lb., 6.77 lb. = $29.04

Dry Rub:
Leftover dry rub from last week's ribs:

Big Time Barbecue Rub
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup firmly packed brown sugar
1 tbsp granulated garlic (I used garlic powder)
1 tbsp granulated onion (I used onion powder)
2 tbsp paprika (I omitted since we were out)
2 tbsp chili powder (I used the hot chili powder from Penzey's)
2 tbsp freshly ground black pepper
2 tsp cayenne pepper
1 tsp dried thyme
1 tbsp ground cumin
2 tbsp ground nutmeg

Mop
1 1/2 can Schlitz
3/4 of a yellow onion, chopped.
2 cloves garlic, chopped
1 tsp Worchestershire sauce
1 tsp salt
1 tsp pepper
1/3 c Canola oil
1 tsp cayenne pepper

Added all ingredients to saucepan, simmerred for about 20 minutes, removed from heat.

Sauce:
Left over from last week's ribs:

3 cups catsup
1 tbsp Grey Poupon
Juice from 1/2 lemon
1 1/2 tsp worchestershire sauce
1/2 tsp liquid smoke
2 tsp Sririacha hot pepper sauce
1 tsp El Yucateco habanero sauce (the green stuff)
1 tsp onion powder
1 tsp garlic powder
dash cayenne
1 1/2 tsp cumin
1/2 tsp nutmeg
1 tsp hot curry
1 tsp mustard powder
1 tsp honey
1 tsp black pepper
1/2 tsp seasoned salt

Preparation
Brushed a light layer of yellow mustard on entire brisket. Sprinkled about 2/3 cup of rub all over brisket.

Let brisket rest on counter for about 30-45 minutes while I lit coals and the grill got up to temperature.

Equipment:
Weber 18.5" Kettle
Kingsford regular charcoal
Mesquite wood chunks

I couldn't find a proper barbecue mop, so I made my own by cutting a washcloth into strips and nailing it to a wooden spoon. It worked surprisingly well.

Outside Conditions:
High of 86°
Light wind

Cooking process:
6:00 AM
    Lit 1/2 chimney full of charcoal.
    Brushed mustard on brisket.
    Used a bit more mustard on fat side.
    Applied about 2/3 cup of dry rub to brisket.
6:21 AM - Coals re-lit
    They didn't take using paper towels to light.
    Newsprint works a lot better.
6:40 AM - Coals added to grill.
    Grill closed.
    Lower vent directly below coals open about 20%
    Other lower vents closed.
6:45 AM - 250°
    Splashed coals with some water
    Closed vent to about 10%.
6:49 AM - 260°
    About 7 chunks of wet mesquite added.
    Brisket on, fat side up.
6:53 AM - 260°
    Still a bit high.
    Smoking.
7:30 AM - 225°
    Temperature perfect.
    No more smoke.
7:53 AM - 215°
    Added two large chunks dry mesquite.
9:00 AM - 217°
10:10 AM - 200°
    Lit about ten chunks charcoal + 2 pieces wood in chimney.
10:40 AM - 200°
    Added coals.
10:58 AM - 260°
    Added two pieces wet wood
    Splashed coals
11:25 AM - 250°
12:10 PM - 240°
    Added 5 briquettes, unlit.
    This was a bad idea, they never lit.
12:41 PM - 230°
1:31 PM - 214°
    Applied first of the mop.
    Lit about ten coals in chimney
2:25 PM - Temp. Low
    Added coals
    Lit about ten more
2:49 PM - 205°
2:57 PM - 205°
    Mopped
    Added coals
3:15 PM - 250°
4:13 PM - 230°
    Mopped
4:45 PM - 210°
    Lit more coals
5:23 PM - 200°
    Added coals
6:26 PM - 225°
7:02 PM - 205°
    Mopped
    Lit coals
7:27 PM - 200°
    Added coals
8:06 PM - 225°
    Internal temperature of brisket 165°
    Brisket off
    Corn added
8:33 PM - Sliced brisket

Results:
Very nice bark, very tender. It was on for 13 1/2 hours, but was in no danger of being overcooked.

The butcher at Hen House trimmed it very well, I didn't have to trim the fat off after cooking, it had mainly dripped away.

Every once in a while I hit a bit that was a bit oversmoked. I read several articles saying that brisket soaks up smoke like a sponge, and they're not kidding. I think it would have been fine with the initial addition of about six pieces of wet wood and then charcoal from then on out.

Maybe I'll try a different wood next time. I hear fruit woods work nicely.

We served it with tater tots and sauce on the side.

Brisket is a bit more difficult than ribs. It really needs a lower temperature for a longer period of time. It was a bit tougher to keep the Weber between 200° and 225° than it was to keep it between 225° and 250° like I did for the ribs. By the end it was working well without much tending. I think that's mainly because all the spent coals had formed a nice layer of ash over the lower vent and were cutting off the oxygen supply.

Good stuff. Smoking in the Weber is awesome.

Does anybody want my useless old Char-Broil H2O?