i slather it with mustard and jeff's rub, wrap in saran wrap into the fridge overnight. next morning get smoker to temp, place brisket in smoker fatcap down. let smoke for 2-3 hours, then every 45 minutes to an hour i spray (apple juice mixed with: either EVOO, some kind of alcohol, or nothing). after it hits 170°, i wrap in foil. take it to 200° (measured in the flat), and let it rest for an hour or two. then i slice the flat and pull the point. my wood of choice is mesquite, and i usually also use pecan or oak.