Probably the most common whole packer brisket smoke is to trm some of the fat cap and the corn off, leaving the flat and point cuts intact/connected.
Apply dry rub and smoke @ 225* to internal temp of 180* in the flat, remove thepacker, seperate the point/flat cuts at the fat seam between them.
Foil the flat cut, wrap in towels and rest for a couple hours.
Return the point cut to the smoker (foiled, if you like) and bring to internal temp of 200*, then wrap in towels in rest at least 1 hour, two or more being better. The 200* finish temp will allow you to pull or shred the flat POINT, which this cut is very well suited for due to it's higher intermuscular fat content and tubular muscle construction.
The point will take longer to cook due to a higher finished temp, and also due to it being a heavier cross-sectional density (thickness).
An optional route for the point cut, which is favored by many is burnt ends. Instead of returning to the smoker after point/flat seperation, just cube the point, reseason or toss in a bowl with a bit of sauce for a light coat, then return the cubed meat to the smoker for a couple hours...great stuff!
The seperation and sliced flat/pulled point method will allow you to have sliced flat, and then, pulled point later on for a second meal. If you chose to make burnt ends, they will be ready about the same time as the flat cut after it has rested, and this gives you the entire meal at the same time.
If you have a center-cut (trimmed flat), you're more limited on what you can do with it, and being trimmed, they have little to no fat to protect them from getting dried-out during the last few hours of the smoke. Foiling at 160* or so is a good idea in this case.
OK, so for pulled, go to around 200*, and for sliced, go to 180*...those are the magic numbers I go by, and for most pieces of brisket, are pretty much dead-on.
Hope I didn't lay too much on ya, but that should cover most of the basics.
Have a fun weekend smoke!
EDIT: TYPO in 4th paragraph
Edited by forluvofsmoke - 8/30/11 at 9:26pm