We're about to grill our first brisket ever and need your advice. We've got a 6.5-lb choice flat that seems to have decent marbling. We were thinking of using the fuse method for this on our 22" Weber kettle, wanting something as fuss-free as possible. So...
Is this an appropriate means of cooking a brisket?
Aside from setting up the fuse, is there anything else we need to do?
How long should it take to cook?
Should it be right on the grill, or in a pan?
Should we put a pan on the lower grate under the meat to catch drips, or will it not matter?
Fat up, down, or flip it halfway through cooking?
How much rub should be used?
Should the rub go on a day early, or right before cooking? Does it really matter?
Is there anything else we should do?
Please talk to me like I'm a 2-yr-old, because all we know about cooking a brisket is how to spell "brisket" and "grill". This is truly our first brisket, ever.