Hey all - Going to take the plunge and try out a beef brisket at some point this week, since I have the whole week off. Will probably happen on Wednesday, but not for sure yet. At this point, I'm planning on doing it on my 22" Weber kettle grill and following pretty much exactly the process outlined in the YouTube video by the BBQ Pit Boys (link included below): Other info: - Planning on doing 6.5 - 7lb flat cut brisket from Costco - Thinking will be 8-10 hours for full cook (after brisket goes on) - Shooting for 225-250 degrees grilling temp, using briquettes and hickory chunks, adjusting vents as needed - Planning on mopping every 45 min (as suggested on video) A few questions that I wanted your feedback/opinions on: 1. At the beginning of the video, he says he uses about 100-125 unlit briquettes - but seems to dump about one chimney full (significantly less) of unlit briquettes down before adding his lit charcoal for the minion method. QUESTION: Anyone have a good estimate of how many unlit (and lit) briquettes to use for my 22" Weber? 2. In the video they do the "Texas cheat" when internal temp of brisket is 190 (they say about 8 hours into the cook), then they wrap it in foil and put it back on the grill for another 1 - 1.5 hours, then take it off and slice. QUESTION: What have you used for the wrapping/resting part of a good brisket cook? I have seen people say wrap in towels, wrap in foil, coolers..etc. What method works best for my setup and how long for each step? Also, what should be final internal temp (just before slicing)? 3. Lastly, please feel free to comment/question/suggest anything you think would help. Am fairly new to this (as you can see), and not at all above trying to learn as much as possible beforehand (luck favors the prepared).. I plan on doing some nice before, during and after Que-view (vue) shots for all of you! Thanks for your time!