Smoke cooking or barbecuing is a dry heat cooking method. There is no liquid surrounding the brisket.
It is low and slow however.
The temperature of the cooker should be maintained at, or at least close to, 225 degrees Fahrenheit. Cooking times depend of the size of the brisket but can be upwards of 10 hours for a whole brisket.
This is the favorite cooking method for barbecued brisket in Texas. It does have fans all over the U.S. and even the whole world.
The method does require a smoke cooker. They come in several types but the one I own is a water smoker. A water smoker has three sections, which are a firebox, a water pan and a cooking area.
The water pan is located between the firebox and the cooking area, which shields the cooking area from direct heat and also adds moisture to the air to help keep the brisket from drying out.
Another popular type of smoke cooker is the offset. This type has a firebox on the side of a cooking chamber. It doesn't have a water pan because the cooking chamber is not in a direct line with the firebox.