Brisket -- it's official

[TexasEd]

I don't have a smoker, but I have a good grill that is about 3-4 feet long. I have thought about building the fire in one end and putting the meat in the other.
Open bottom damper on the fire side and the top one on the meat side 1/2 way.

Would I be wasting my time or would this work?

 

[UTEE]

TexasEd:

Before I had my offset smoker I used a similar set-up, and it CAN work. I'd recommend building a tin-foil barrier as close to the fire as you can get it without destroying the foil, this will help shield the meat from the direct heat, but still allow smoke and heat to pass over the top.

And, if you're going to do this, then I'd highly recommend taking brisketexan's advice and finishing the brisket in the oven after it has absorbed its max amount of smoke, because the temperature is so much easier to control.