Tell us about your smoker.

Ed's Supreme Brisket Rub (me)
Kosher Salt (see below)
Dry Rub
5 tbsp of Hungarian paprika........ ( Texas Rub !! Half Kosher Salt..Half Black Pepper A bit course, that's all.)

2 tbsp of garlic powder
2 tbsp of onion powder
4 tsp of black pepper
2 tsp of Chipotle chili powder T
2 tsp of Cumin
1 tsp of Coriander
1 tsp. of Oregano
1 tsp of Cayenne pepper
1/3 cup of Light Brown Sugar

The combined ingredients are for ONE brisket.
Cook at 275* Point towards the heat, .....clean clear smoke. NO Blue stuff Heat Management is the key here.
Note: Sprinkle Kosher salt over entire brisket FIRST.When brisket looks tacky, then add your rub. You want that black pepper tho and not too much sugar. Cook for 3 hours and do not touch it. After that,too keep from drying out, spray with half water and half Apple Cider Vinegar every 45 minutes for a few more hours until thickest part of the meat reaches 180*F.Now it's time to wrap, do not use foil but that's up to you....use Butcher Paper. When putting back on smoker(offset) put the flat end toward the heat this time. It's part of the cooking process actually. Place on opposite end of the fire box.Continue the cook until the point reaches a
good 205*F....the flat about 203*F. Remove from smoker, wrap with a towel and then but into a cooler for about 45 minutes. Slice the brisket CORRECTLY when meat cools to about 150*F. Enjoy

All I do anymore is heavy kosher salt and coarse ground black pepper. I smoke in pecan. I take it to 160 and then wrap in unwaxed butcher paper. I take it to 205 internal at about 225 the whole time.

Trim some fat but not all. Heavy salt and pepper. Smoker 250 +/- degrees for 10-12 hours wrap in foil or butcher paper half way through or not. Wood is your choice mesquite will be the strongest and apple or cherry will be the lightest.