Hotpit, this is MY way and not many follow me as I am a bit "ANAL" about my Brisket.
Now know I have several pits , so less need to open them.
Now , ISeason with simple S/CBP and maybe some Garlic and Onion. You can let it sit overnight or put it right on like I do. I place my Grate Probe and the Meat Probe in the Pit as I load the meat in ,then in an hour ,stick the Meat Probe in the center of Muscle not touching bone. I then shut the door and leave it shut until my meat is to my temp. ,200° for pulling, THEN wrap and into a towel and cooler for an hour or so...
I can do several at a time and still get the same results , and they come out at appox. the same time...
as you can see, tender and juicy.
Patience is my answer, when left to it's own , meat will cook as you feed the Smoker and watch the temps. I usually try to stay around 225° (+/- 15°).
Butts the same:
Nice , even sheen (sweat ) and
tender , almost falls apart.
Of course I use this to do it, however it
can be done with anything. Practice is the secret.
But I'm lazy and do it like a Fat Boy:
Have fun and...