Well, if you go to most any recipe type site, you can find some type of recipe like this through their search function. Some say kosher salt, others rock salt.........some say moisten with egg whites, others water.....you get the idea. You can browse those for some more ideas or something that catches your eye. Most have you making a "salt dome"http://www.foodnetwork.com/food/reci..._31136,00.html
Here is something along those lines that I found real quick like.
All that aside, when I did mine, I just used my usual rub minus the salt (which left pretty much pepper, a little cayenne, and a little granulated garlic.......it has been a while, but I know I was keeping it real simple on briskets at the time), got a foil pan poured in the salt to line the bottom, put the meat in and filled it up, then cooked like I normally did.......minus the wrapping at 165 or so. Pulled it at 195, wrap, and rest. If you got nervous about tenderness and that sort of thing, you could probably remove it from the salt at 165 and wrap and finish it up the way most do these days.
Keep in mind there are different grades of rock salt..........not sure you would want the stuff that goes on the roads. LOL Ice cream salt or Kosher should work.