TEXAS BRISKET page 3
Once the fire has reached this point I shut the air vents down to extinguish the flames for a few minutes, then barley open them so it puts the fire in a smoldering state barely getting enough air to smoke. Careful not too leave it closed too long as your fire will go completely out. Ofcourse this varies on the type of pit you are using, I am using one of the household Smokers as an example.
For this example, lets assume you have a 12 pounder which is a pretty common weight. Insert your meat into the middle of the cooking area with the fat side up, you will never flip it as you do steaks. Put the large folds or the larger end of the brisket closer to the fire. The goal for the next six hours is to keep your pit between 250 and 300 degrees.
Normally you add wood every few hours if you have a good smoldering burn, you control temperature by opening up air vents to warm the cooking area. In turn, close the vents to cool the cooking area. Once you get it down you can usually make several hours and the pit will stay the correct temperature on its own.
Some live by mopping the brisket every hour, but maybe I am lazy or have found no reason to mop a brisket that constantly has fat melting naturally doing the same thing. I found that everytime you open the pit it screws up your cooking temperature so I am all for leaving it closed for 6 hours straight. Ok, I will admit I do take a quick peek from time to time, you have to make sure it is still there!