As a Texan who's been smoking briskets for 20 years, I would have to agree. Right wood (mesquite + pecan), right temp (225-275 degrees (roughly)), right time (6 hours is what I do), indirect heat, some wet (water soaked) wood, some dry wood, salt, pepper, garlic. Wrap it tightly in foil and heat it at 250 degrees for another four hours. Eat. Remember, if a bunch of old boys in the middle of nowhere didn't or wouldn't have it when they started barbequing, then neither would I.
Practice, Practice, Practice. Nothing replaces time, simplicity, and smoke.
No brine for a beef brisket. You really want the BEEF flavor to come out....I inject my brisket with a mix of beef broth and melted butter....keeps it internally super moist, and you get that full beef flavor.
i will agree with this...inject and do not brine....keep the dry rub simple...salt, pepper, garlic and onion salt/powder...which ever you perfer