I used Schwartz BBQ rub from tesco (lazy I know), shake all over and pat down. Water tray in the middle filled with apple juice and water. Briquettes either side with a hickory chunk of wood. Temperature around 225/250 (I need to invest in a wireless thermometer) Place brisket in the middle, and leave to smoke for 5 hours. Check the brisket temperature is approximately 150. Wrap tightly with foil and place back for a further 5 hours. Check brisket temperature is around 190-200, mine was 197, and rest for 1 hour. Enjoy a juicy brisket I would love a side table to complement the weber, any ideas?