Originally Posted by Fire_Mgmt
I say use a large foil pan filled with water as a heat sink and then either use a roasting rack or a couple of rib racks to lay your brisket on. This way, your brisket doesn't boil in the water, drippings are caught, moist cook chamber and your meat isn't affected by the close proximity of the coals.
Correct me if I'm wrong but I think he may be saying put coals on the side w/ a water pan in the middle as most weber grill people do when using a OTS/OTG & use the other to raise the meat higher in the lid so farther away from the fire. You may have to add more coals/wood in the long run along the way to maintain the fire