As always dry rub the brisket with the rub of your preference, and refrigerate it for an hour before cooking. Be sure to plan well in advance so that the brisket will be ready around the time you want to eat, which sounds obvious but is a lot more important with such a long cook time.
Take the brisket out and put it into an oven tray, then dissolve your beef stock cubes in 1 cup of hot water, and using a marinade injector, inject ¾ of it into the beef, pouring the rest on top.
Light your fire to last, use the minion method if you prefer, and make sure the waterpan is full before placing the brisket on the grill.
Wait. Try not to open the smoker often, every four hours or so to check the fire and top up the waterpan is plenty. You’re looking to cook at 220-250°F until the brisket hits 200-205°F.
Allow the brisket to rest for about 30 minutes before slicing thinly and serving with your choice of sides.