Brisket
Brisket rub

Fire pit (best to start Fire 2 hours before beginning cook, that way the coals will be manageable when smoking)
Wood warmer (keeps flavoring wood warm)
Large cast iron dutch oven to use as smoker
A ceramic dutch oven to slow cook
Large Tongs
Large metal plate
Meater thermometer

Cut off excess fat from Brisket if needed (see Kent Collins link in comments)
Add seasoning and let meat set at room temperature for one hour
Get fire pit coals so they are white hot
Add seasoned wood (cherry, mesquite, pecan, hickory).
Put brisket on grill with fat side down first.
Cook meat until it reaches 160 deg. (takes about 2 hrs) and flip every 20 to 30 min. and there is a good amount of bark on all sides.
Dutch oven should be maintained at about 250 deg.
When internal temp reaches 160 remove meat from grill and place in ceramic dutch oven.
Pre-heat oven to 250 deg. and place dutch oven in.
Cook till internal temp reaches 195 - 210 deg.
Remove from oven and sit for 1+ hours