Season it with Montreal Steak and throw it on your smoker @ 250 for 6-8 hours.
Keep the smoke up.
Wrap it in foil and finish in your oven, or your smoker at the same temp.
Put a fork in the thickest portion of the brisket and twist it. Now let go. If the fork doesn't move, it's done. If it does, it's not.
I'd suggest testing it around the 10-12 hour mark. Depending on the size of the brisket.
DON'T pull it out until it passes the fork test.
DON'T plan on eating it the same day. Make it the day before. This will keep you from rushing and having to "get it ready" in time for the dipschits you're cooking it for.
DON'T worry about internal temperature. Fork test. That is all you need.
You can agonize over rubs and amount of smoke until your death. But if you want to get past the butt-sniffing stage of learning how to do a brisket, follow the above. It is not complex. It is fugging easy. Just follow what I wrote. You can tune from there.
Travis
