Set the brisket over indirect heat and cook about 1 ½ hours per pound. To ensure even cooking, set an oven thermometer next to the brisket, also over the indirect heat. Every hour, check it and add more fuel and wood as needed to maintain a smokey 225 °F heat. Cook, mopping the meat with Stubb’s Moppin’ Sauce every 2 to 3 hours (stop moppin’ one to two hours before you think the brisket will be done), until the internal temperature reached 185 °F. Let the brisket rest 15 to 45 minutes. Slice the meat against the grain and serve with Stubb’s Original Bar-B-Q Sauce on the side.