I''m going to post the whole cook on it's own thread so I can find it later. I'll gladly answer any questions you have. The things I didn't love about the cook (although it was cool and fun to do) is that surprisingly little smoke gets on your food and the meat is essentially braised in a pan. You can do this cook in the oven with the same results (but then you don't get to tell people how badass you are because you cook food in a pit in the ground).
Another way to do brisket the old school way is to build a pit and then build a lean-to of wood or corrugated tin and cook the brisket on an old school tripod campfire rack. That is the way LBJ's chef did briskets when he was president and that is the traditional outdoor method for brisket.
The buried pit is more Mexican/S. American in roots and is definitely more about cooking covered tightly with leaves and buried and braised in liquid. Super succulent but very little smoke. i did the pit but have never tried the lean-to. I want to real bad though.
I'll dig it up and post it
It was funny if nothing else- we were hammered and all trying to build a pit and a huge fire at the beach. Food was great but the story was better