Here are some pictures of yesterday's brisket. It was the first time I've tried smoking a brisket, and generally it went well. I kept the rub simple and only used salt & pepper. I used the minion method on my Weber kettle, which provided 10 hours of heat without the need to top up the coals.
The meat was smoked over hickory chunks for the first 3 hours and then after 5 hours I wrapped it tightly in baking parchment.
After another 5 hours I removed it and allowed to rest for 1 hour before serving.
Overall it was pretty good, maybe marginally overcooked as it wasn't as moist as I'd hoped, but it was by no means dry.
Sorry for the dodgy phone pics...