I am in the research phase, getting ready to slow cook my first beef brisket on a charcoal grill. I plan on doing a rub with sea salt, garlic, oil, cayenne, and cracked pepper. If I can find a meat injector I will inject it with a high acid marinade of bourbon, apple cider vinegar, worcestershire sauce, and beef broth. If I can not find a meat injector I will combine the previous concoction with the rub ingredients and use it as a marinade and leave it in the fridge overnight. I plan to take a pile of coals and push them to one side of my Weber grill, any suggestions on briquette numbers or a briquette per pound of beef ratio? In addition, I will soak a couple of chunks of apple tree wood in water overnight and throw this on once the coals get going. I will let the whole thing burn for an hour or so and throw the brisket on and go to work and check back in 10-12 hrs. Will this work or will it be a disaster? Any advice on tweaking this process? Thanks in advance.