I rember my first brisket. Almost sold my smoker. lol Here's what i do now: Rub: 1/4 cup paprika 1/8 cup black pepper 1-2 table spoon garlic powder 1-2 table spoon onion powder 1/4 cup kosher salt 1/4 cup white sugar 1/4 cup packed brown sugar 1-2 table spoon of chili mix 1-2 table spoon of cayenne(depending on the spice level you want) The day before I will trim any loose fat/meat from brisket, to keep from burning; then rub with a good thick coat of rub. Let rest in fridge overnight to allow the yummyness to soak in. Fire up the smoker to about 230-240. Before starting smoker, pull meat out so it can start coming to room temp. Place meat on smoker with rolling smoke, maintaining temp between 220-230. I like to use mesqute wood or hickory. Every hour or so spray/mop down good with mop: I mix 2 quarts beef stock (hot water/beef boulon cubes) and 3 table spoons of rub. Once meat hits around 170 or plateau's, wrap in heavy duty foil, dump rest of mop in foil. Return to smoker till temp hits 195. Pull off smoker, rewrap in foil (save the juice, trust me) place into a cooler for a hour or so, letting the juices settle back in. Now the juice you saved from the foil, defat and cut down with some hot water to make a finishing juice. From there just slice, add juice and enjoy. If you want burnt ends; once you pull off smoker, cut the point off the flat and place flat in cooler to rest. Cut point into 1in squares, add a little more rub and dump on your fav bbq sauce. cut until tender. Hopfully this helps, anymore questions let me know.