Quoted from Nevus:

Your bark is nice. I’m not a professional, but really enjoy smoking brisket.
It looks like you meat is pretty close to your heat source. Is that just a camera angle that makes it appear that way? Is that a smoker?
Either way, don’t give up.
Low and slow for the win. I often do 225 for 12-16 hours. I put mine over a water pan as well. Be sure to let it rest after also.

Quoted from seeburg220:

Thanks. If it hadn't been dry, it would have been a win, as the flavor was good.
I used my Weber kettle grill and the "charcoal snake method", after watching many you tub videos on it. I cooked at 250F and wrapped it in paper once the meat hit 170F and cooked it until 203F. I spritzed it every 45 minutes until it was wrapped. It then rested in a cooler for 2 hours, then 1 hour in the open before slicing. Cook time was 10 hours, total time 13 hours. 8lb brisket. I will try again next month.

Quoted from Nevus:

Don’t give up. I looked up the snake method, that’s a pretty cool idea.
My first smoker was a Weber Smokey Mountain. I literally chose that model because of the great online community.
https://www.virtualweberbullet.com/