I copied off of the smart guy. The only difference was that I substituted apple juice for beef broth.
www.amazingribs.com/recipes/beef/texas_brisket.html
15+ lbs in about 10 hours.
Select cut, crappy rub, not enough smoke and it still came out great.
2 Comments
The Connecticut Brisket Research Center 
So, you are smoking a brisket in a propane grill?
I don’t get it.
Yep. One burner on low is about 245 degrees, which is fine. I can maintain 225 if I prop the lid open just a bit.
Today I figured out how to generate smoke for about 6 hours at a time.