well this is the way I do it. First you got to get a pit. Preferably a steel or brick outfit with a fire box on one end and a smoking-BBQing side. Today I am cooking a 15lb packer style brisket. It comes straight from the processing plant with all the fat cap. Sorry no pics. With Raw meat there is not much to see. Seasoned generously with Lowries season salt and cracked black pepper. I put it on fat side up at 01:00 and it’s been going low and slow 250 deg f for 11 hours. It won’t be touched, turned or wrapped in foil. I will pull it off after 12 hours. Here is the inside of the fire box. It’s a Cajun Cooker fire ring, some wood and a small bowl of boiling water to keep things moist.